LIBRARY OF CONGRESS. 





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UNITED STATES OF AMERICA. 



HKINNEYK 



ON 



Swine >nd Their Disej 



AN J) THEIR 



BREEDING.REARlNGf MANAGEMENT. 



ALSO HIS 



THIRTY-THREE YEARS' SUSSESSFUL 
MEDKBAL TREATMENT 



lOFi 



SIXTY-FO UR DISTINCT DISEASES. 



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"• 




GEORGE w/kINNEY. i 



DIRECT ALL COMMUNICATIONS TO. 
D. T. MICHAEL 

TAYLORVILLE, ILLINOIS. 



UNICATIONS TO . | 






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Copyright, 1891, 
By GEOKGE W. KINNEY, 

All Rights^ Reserved. 



PRRFAGR. 

The continual introduction of and the use of thor- 
oughbred boars will, with a liberal system of pedigree, 
produce better pork at a far less cost than when we use 
the common boar, and the farmer who practices this will 
be more likely to study the principles of breeding with 
an interest he had never felt before. With the end in 
view to improvement of the different breeds of hogs and 
their health, I offer this volume to the public, hoping that 
into the hands of whoever this work may fall that they 
will give it a careful perusal. 

I give it the name Swine because it applies to all 
breeds and classes of the hog species. 

If I were writing a work on natural history, hog 
would be the proper word to be used. But this is mere- 
ly a practical treatise on Swine. 

First, the manner and mode of breeding, as given by 
those who have spent years in the improvement of the 
different breeds throughout both Europe and the United 
States, as given by Stevens in his Book of Form, the wri- 
ters in Morton's Cyclopedia of Agriculture, and Youatt, 
Martin, Richardson, Sydney, and Darwin, though they 
speak of the pig and not hog, think that the refined, im- 
proved hog of to-day should not receive the rough, dirty 
name of a thousand years ago, as you will see from the 
plates in this work which are true copies given by the 
above authors. 

I also offer in this work sixty-four distinct diseases; 
their symptoms and the remedies that I have used with 
great success for the past thirty years. 

In this work you will find when, where, and by 
whom all of the different improvements in the different 
breeds have been made, and our opinion of the best breed 
to be reared by the farmers of our country. 



INTRODUCTORY REMARKS. 

The Agricultural Report for the year 1863, issued by 
authority of the United States Government at Washing- 
ton, D. C., on pages 206 and 207, contained the following: 

" There have, at various times, appeared individuals 
who claimed to have discovered a specific cure for it, [hog 
cholera], and holding it a secret while they petitioned 
State Legislatures and Congress for aid or compensation 
by large appropriations. 

"The latest of these men is one in our own State, Mr. 
G. W. Kinney, of Albion, Illinois, who has repeatedly pre- 
sented the matter to our State Agricultural Society's Ex- 
ecutive Board and our State Legislature, in order to get 
an appropriation, which he would deem compensation, 
when he would make his discovery public. 

" The State Board last winter chose a Committee to 
use his remedies, and report upon the same. We have no 
knowledge of their ever having made a report as yet. We 
have, however, learned from them something of the re- 
sults. Captain James N. Brown, of Sangamon county, 
who was one of the Committee, administered the medicine 
as prepared by Mr. Kinney to a lot of hogs, which were 
dying very rapidly. They at once began to improve rap- 
idly, arid soon lost all traces of the disease, which did not 
appear again for several months, and then slightly. The 
medicines again administered had the same effect. 



KINNEY ON SWINE. '9 

"At the last State Fair, held at Decatur, we saw and 
conversed with several intelligent farmers who had pur- 
chased the privilege of using from Mr. Kinney, and had 
tried it with like results, and highly recommended the 
remedies. 

" Mr. Kinney's theory of the disease, as given by him 
before the Executive Board, is that the seat of the disease 
is at first in the lungs of the animal, the lungs of every 
diseased animal containing a knot of small worms. In 
the first stages of the disease he gives a medicine to be in- 
haled as the hog takes to food. In the third and last 
stage, other medicine is required to regulate the action of 
the bowels. Mr. Kinney stated that to the 'undetective 
eye' it w T as difficult to discover the disease in what he calls 
the first two stages. The symptoms he describes as fol- 
lows : 

" 'The first thing to be noticed in the diseased hog is 
weakness in the eyes, the water flowing from them, togeth- 
er with the formiug of dark spots under the eyes. In the 
second stage there is discoverable a slight shrinkage of 
the shoulder, something like that of the shoulder of a 
horse in case of sweeney, connected with slight coughing. 
In the third stage there is great thirst, a drawing up of 
the hiudquarters, a sign of great weakness, and a refusal 
of food.' 

" The third stage, Mr. Kinney asserts, is nearly identi- 
cal with the first symptoms as described by Dr. Snow, of 
Providence, Rhode Island, and is extremely difficult to 
overcome." 

The Journal of the Illinois House of Representatives 
for the year 1863, page 65, shows that the Hon. TomMer- 
ritt, of Salem, 111., introduced the following: 

"Mr. Merritt presented the petition of George Kinney, 
praying that he might be permitted to lay before the 
Committee on Agriculture his discovery of a cure for hog 
cholera. 

"Referred to the Committee on Agriculture." 

Thirty years ago, when I entered upon the investiga- 



10 KINNEY ON SWINE. 

tion of the disease known as hog cholera, I was not at that 
time a practicing physician, but was practicing law and 
trying to raise a few hogs. The loss of my own and neigh- 
bor's swine caused me to turn my mind to its investigation. 
I was recommended by such highly honored and honor- 
able gentlemen as the Honorable Thomas Merritt, of Sa- 
lem, 111., who presented a iDetition to the Legislature of 
Illinois, asking that such an appropriation should be made 
as to justify me in making public my discovery, and anoth- 
er petition presented in the State Senate by the Hon. Mr. 
Tincher, of Edgar county, to the same effect in 1867. See 
House Journal and Senate Journal of 1863, and Senate 
Journal of 1861. This was among war times, when ex- 
citement ran high and but little else was thought of and 
what might be its result. But as the tornado has passed 
with its varying result, some made poor while others were 
enriched, and the tattered condition of a mighty Nation is 
again placed in front in all her pristine glory, strength, 
and beauty, the people are again looking for a little of 
her rule that they may enjoy some of the comforts which 
have been so dearly paid for, and are again through our 
Congress asking for such aid as is at their command for 
further investigation of the disease known as hog cholera. 
Much do we hope that it will be a practical benefit to 
the whole people. Give to us men that investigate from 
a practical stand point and not men digging with a whole 
harpoon for a microbe in the hog's blood. 

The sick person is credulous about his disease 
and is alternately buoyed up by his hopes and cast down 
by his fears. They who promise him health generally ob- 
tain his confidence, and this is the reason why so many 
become the dupes of quacks and pateLt medicine men, 
who are unwearied in their solicitations and have 
their banners unfurled to the breeze with their 
liver pads and nostrums to dupe the ignorant and 
unsuspecting. That all diseases originate of, to, for, by, 
within, into, without, through, above, below, beneath, from, 



KINNEY ON SWINE. 11 

beyond, at, near, behind and before, every disease origi- 
nates from some derangement of the liver, and having the 
person to swallow the entire catalogue of prepositions 
known to the English language, he is then sick enough to 
wear a liver-strengthing pad or swallow a liver cure-all 
made up with some highlv stimulating drug or powerful 
narcotic. The mind feels greatly relieved since he swal- 
lowed the gas of that almanac. As its influence dies away, 
the patient (like the whiskey inebriate) can scarcely wait 
for second and third doses, it produced such momentary 
relief and caused him to feel so good. Only notice how 
closely the patient watches the clock that he may be 
prompt in taking his dose regularly according to direc- 
tions, and not unlike the wine bibber the person is now its 
slave. The opiates contained in that single dose have re- 
lieved the pain. See how sweetly he sleeps. Is he not 
better? Certainly he is. It can be seen in every expres- 
sion of his countenance. He can no longer labor, eat, sleep 
or be pleasant without its bracing influence. Often take 
a pain, probably in the big toe, at night. My disease is 
working downward. It has got down so low I will soon 
be a well man or woman. One more dose and I am well. 
Out of bed to the spoon and bottle, and how soon is the 
patient, wrapped in the arms of Morpheus, dreaming of the 
beautiful, handsome, and smart doctor whose picture is 
labelled upon the bottle. Yes, Doctor, I can endorse all 
the good that has been said of your medicine. ^Yhen you 
are weary I w T ill assist you as standard bearer. It is a no- 
ble old flag. You can now note the similarity of the 
seducer and the seduced. 

Such has not been the even, smooth tenor of my 
course in the pursuit of my investigation of hog disease. 
I have not as yet been able to discover any one remedy to 
reach the many diseases to which the hog is heir. Stimu- 
lants and narcotics won't work worth a cent with the hog, 
unless applied in their proper places. While the patent 
medicine man worked upon the mind of his patient, my 



12 KINNEY ON SWINE. 

work has been directly upon the deranged carcass of the 
animal system, where there can be no deception to play 
upon its imagination, as to whether it is sick or well.. If 
the hog is a willing feeder, all it desires is its food. 

We have our hog-cholera patent vendors, Some of 
them played very successfully upon the imagination of 
the owner, while the hog has not been so imaginative. It 
might be imposed upon by sucking the swill containing 
the cure-all, but not the impression on the mind that it 
did on its owner. They still sink under the influence of 
the great remedy. What a fool a hog is to not believe all 
these nice stories and be saved ! 

The reader will be kind enough to excuse me for this 
digression from introducing others and neglecting myself. 
In behalf of myself, I would say in my thirty-three years' 
experience and observation I have never been able to find 
any one medicine or compound that would meet every 
case of sickness among hogs, nor do I profess to- 
day to be a cure-all. All that I claim for my skill is this 
— that after twenty-four to sixty-eight hours, giving me 
time to place the hog under the influence of my medicine, 
I seldom lose any hogs. Among unwilling feeders there 
are some too far gone for me. I take nature as a stand- 
point, from which I diagnose or judge the character of the 
disease and its remedy. Give all the surrounding circum- 
stances. If bleeding at the nose or mouth, where or what 
part of the organism is it from — the lungs, liver, bowels, 
stomach, or urinary organs, or if it originates from an inju- 
ry from some external cause, such as a blow, &c. If con- 
stipated or running off at the bowels, or with quinsy, or 
coughing, its origin and cause. If or the nervous system, 
its locality, cause and remedies. The affected parts can- 
not all be bunched together, hodge-podge, called by one 
name, called cholera, and find any one specific compound 
to meet them. You will find by a perusal of this volume 
that I have taken great pains to classify each disease un- 
der its proper head, giving the name of each disease in 



KINNEY ON SWINE. 13 

plain language, with the symptoms of each, so that with 
a little study and practice you can locate where the 
trouble is and the remedies that I have been using with 
great success. Should any of you desire my presence, I 
will come to your assistance at any time if you will ad- 
vance my expenses to me a Taylorville, 111. Our interests 
are one. Mine to make a success of the sale of this book; 
yours to make a success of swine raising. 

This is no jumped-at conclusion of mine, but one 
that has absorbed my entire mind as a specialty in my 
own quiet way, causing me to sacrifice comfort, ease, and 
family, with its surrounding of happiness, and a profes- 
sion that promised a lucrative practice. All these have I 
sacrificed only to pursue with a laudable ambition and 
an unyielding perseverance a path which I hope may 
yet lead to honor and renown, but which, like all human 
pursuits, has its progressive and set-back steps. It is my 
object to leave you in possession of my knowledge of the 
various diseases herein treated, hoping that you may be 
so well satisfied to glean from this treatise of the diseases 
herein discribed and their remedies, you will be anxious 
to hear from me again on other diseases and treatment in 
another volume. I would give it all in one, but I am not 
financially able to do so and must depend upon the sale 
of this to enable me to publish a second volume, which I 
shall do if I am ever able through your generous help. I 
would give a catalogue if it were not that others might 
anticipate me and place before you a bogus treatise, of 
which the country has had enough. 



14 KINNEY ON SWINE. 



CHAPTER I. 

HOG RAISING AS A PLEASANT PURSUIT. 

What. I ask, can render to the farmer more pleasure — 
when I say pleasure as a pursuit, I mean it— than the view 
presented to him in early morn to see a fine clover or blue 
grass pasture besprinkled all over with a line herd of fat, 
healthy, chuffy hogs ready for the market? Nothing, save 
the good health of his family. How he begins to flatter 
himself and family with the prospect of the many good 
things of life from the proceeds of this sale. Nan is com- 
ing into notice by the boys, we must have so and so. 
Wifey has been wanting this and that. John and Wil- 
liam need new clothes, and saddles and bridles for their 
colts. The}- must look as well as any of the boys at sing- 
ing, Sunday School, and at church. I believe, too, that 
Nan ought to have an organ and a teacher and the boys 
also should have a good watch apiece, not only as an or- 
nament, but as a necessity and study. It will regulate 
their hours of work. Now let me count up a little: 

The organ and appendages §100 

To fit up the parlor with proper furniture 200 

The outfit for the boys 100 

Other household fixtures 100 

Spring wagon 75 

Buggy for self and wife 75 

Total .$650 



KINNEY ON SWINE. 15 

Now, as they stand at two hundred and fifty pounds 
each, at present prices, one hundred of them will bring 
me $1200, and after making the wifey and dear children 
happy (aud I'll feel happy too), it will leave me $550; and 
the $50 will meet my little debts, leaving me $500 in clean 
cash. Yes, that is what I will do. I will market them 
next week, and then bundle up old woman and children 
and go on a bum, and we will all have a good time general- 
ly. They go and a good time they are having generally, 
from baby up with its stick of candy in one hand and a 
rattle in the other to Nan, who dreams of the enchant- 
ment she can deal out to her dear ideal fellow. They re- 
turn. Did you ever see such happiness in any one family 
as they look and view and review the presents that the 
hog has bestowed upon the family? Yet the gentleman 
hog is turned out and neglected by many, mistreated, mal- 
treated, cursed, and damned by many who would have 
themselves looked up to as humane, benevolent, Christian 
men and women. To all such I would say, the hog is 
your superior: 

There are your neighbor and family made happy by 
the brute that you are not worthy of being called its equal 
as an associate. I have often thought it when I have seen 
you abusing your dumb animals, especially the hog, though 
I could not at the time say so, for your inhumanity might 
call down your vengeance on me. 

Let us look for a moment at the surroundings of this 
thrift}-, happy famity. How is it that he is so lucky in 
raising hogs? Every year he has been buying land or 
making some improvement and always had some money. 
I work as hard and manage as close as I know how. I 
cannot live so well nor keep any money by me. Permit 
me to tell you. You haul your grain to market and bring 
each load back under your arm, while he feeds his out, 
and at one swoop loads a car or two and brings his mon- 
ey home in a lump. 

That neighbor who makes a home happy is a happy 



ID KINNEY ON SWINE. 

man and makes everything around him happy. He caus- 
es his dumb brutes to be happy and thrifty, because he 
provides for them. Look over his fine pasture. The pure 
running water, or that which is furnished by the old 
pump; instead of trusting to others to feed, he superin- 
tends that; the ears of corn are not counted, but the hogs 
receive the bounty from a bountiful hand. He is the man 
that feeds money out of his stock Nothing goes hungry 
or famishing for water. See his winter protection, all 
made and kept cleanly. His whole surroundings, his 
house, barn, and outhouses are all tidy and complete and 
are kept so. He has a place for everything and every- 
thing in its place. 

The question may be asked. Do you attribute all 
this to his success in the raising of hogs? I most certainly 
do. I have known men, and can point them out at any 
time, who were poor a few years ago, that worked by day 
for their first brood sow. who have their thousands in 
baai to-day and are the happy individuals that I now 
speak of. Show to me the man that has made hogs his 
business specialty, prices up or down, and I will show to 
you a man that has money. Show me the man that neg- 
lects it, hauls his grain to market, and I will show you the 
man hard run and without money. 

But what is happiness to one 
Is hut pain to another, 

While one's happiness is in prosperity, 

The other's is in adversity! 
I must acknowledge while I have the greatest sympa- 
thy for the poor hog, which is doomed to die to satiate 
ike hunger of his lord and master, who has so cruelly mis- 
treated it, I have but little sympathy for its owner in any 
adversity, for he is well deserving of such a reward. 



KINNEY ON SWINE. 17 



CHAPTER II. 

THE HOG NEGLECTED, WHO BY, AND HIS SURROUNDINGS. 

In my last I gave to you the prosperous and happy 
situation and surroundings of the special hog raiser. I 
would now call your attention to the opposite picture— 
the man w r ho would like to have them by the thousands if 
he was at no trouble and expense with them. This is 
one of your chance neighbors, slow-going, easy farmers. 
He is one that has started out in life with a little fortune 
and as a show of a man to keep pace with his neighbors 
in style. His first notion is a fine house, which calls for 
fine furniture, plenty of convenience and comforts. This 
done he is out of money, but has a solid base to work on. 
Let me see. One hundred and sixty acres of land worth 
$40 per acre, $6,400. His teams, machinery, &c, are 
worth $800 more, which will make him worth $7,200L 
Well, he is here without such conveniences as he must 
have, a good barn fcr his stock, shelter for his machinery, 
and storage for grain. There is some fencing necessary. 
He must have hired help. His wife must have a girl, and 
thus he enumerates until he sees that it will become nec- 
essary for him to have as much as $3,000 or $4,000 to be- 
gin business on. The cage is built and the bird is in it 
Now to furnish food and somebody to cook food for the 



18 KINNEY ON SWINE. 

bird has lost its romance and is looking him square in the 
face. As a business matter the farm must be cultivated, 
and to do so these necessaries mast be furnished, and to 
get the money lie must borrow. He does so. Now he 
carries an indebtedness on his farm of $4,000, for which 
he pays eight per cent., the interest amounting to $320. 
It with hired help, only one hand and a kitchen girl, 
amounts to $580, which would amoant to interest on $2,- 
900. He has not got the money and is closed out or makes 
a new loin. Ask him if he paid any attention to raising 

hogs? "No, d n the hogs! I put my grain in money 

where I knew it would be safe." Thus you see his man- 
agement. 

The come-and-go-easy farmer that doesn't care a 
darn which way the world wags, so his wife has plenty 
of geese, ducks, and chickens for the market claims he is 
the happiest man in all the land. He just hates a hog or 
hog meat — until he has the privilege of sitting down to 
one of his neighbor's tables, which is very often, for he is 
a visitor, likes to be neighborly. Ask him why he does 
not turn his attention to hog raising. His answer is that 
he can make more on poultry; that it doesn't pay to raise 
hogs. How many geese have you on the farm? About 
100. How many pounds of feathers do you market each 
year? Count one pound to each six geese and they to be 
picked every six weeks for nine months each year. That 
gives six pickings, which equals one pound of feathers to 
each goose each year. Well, how much corn and pasture 
will it require to feed each goose a day? Half a pint. 
Then you are out 2| bushels of corn, to say nothing cf 
pasture. You have realized fifty cents, or about 16 cents, a 
bushel, for your corn. 

Then about that time the old woman flies into your 
hair, and the conversation closes. Look around the door 
yard, the pump, in the house, kitchen, and see where the 
geese have left their mark of decency and politeness. 
Such are many characters who object to hog raising on ac- 



KINNEY ON SWINE. 



19 



count of their filth. This is a part of the program of 
Woman's Rights. 

This world is a mighty maze, but not without a plan. 

Man says, "See all things for my use". 
"See man for my use!" says the pampered goose. 

The farmer who refuses to feed his hogs wholesome 
food, but allows them to follow his cattle and subsist on 
the offal, loses money by the operation. This reminds 
me of the miller who always had fat hogs, but no one 
knew whose corn they were fed on. In this instance we 
can judge it to be the banker's, for he has furnished the 
money to buy the mill (I mean the cattle) that is to pre- 
pare the food for the hogs, the corn, the hogs, and board 
and pay for hired help. This reverses the old adage of 
boring a big hole with a small auger, for it is boring a 
small hole with a big auger. The farmer first pays out a 
lot of money for a mill and food-cooker— cattle— to pre- 
pare the food ready for the hogs. Say he feeds one hun- 
dred head of cattle at $40 each. The account will stand 
thus: 

First expenditure for cattle $4,000 00 

75 bushels corn to each steer 2,250 00 

Hired help, two hands at $20 a month for six 

months 24000 

100 tons hay, a ton to each steer, at $8 a ton. ... 800 00 

10 barrels salt, at $1.25 a barrel 12 50 

Board of hands at $3 a week 144 00 

Interest on money 304 80 

Cost of cattle $7,750 30 

Food for two teams, four horses, 182 days, 20 ears 

to each team a day, 91 bushels 27 30 

Total cost $7,777 60 

We will now look after the profits and see what the 
cattle will bring on the market. Conceding a big average 



20 " KINNEY ON SWINE. 

of three hundred pounds gain to each steer and the mar- 
ket price six cents per pound, and presuming the cattle 
to weigh one thousand pounds to start with, at four cents 
per pound, this bunch of cattle will now average thirteen 
hundred pounds each. 
100 steers, weighing 1,300 pounds each, at six 

cents a pound would be worth $7,800 00 

Deduct total cost 7,777 60 

Leaving a profit of only $22 40 

As we have all the money that can be squeezed out 
of the steers under the most favorable circumstances, let 
us see what would bo the profit or loss from the same ex- 
penditure for food fed to bought hogs, allowing each hog 
to weigh one hundred pounds, bought at five cents per 
pound and sold on the market after fattening at the same 
price per pound, assuming that each hog will gain twelve 
pounds of flesh to each bushel of corn it consumes, which 
is a small average of flesh gained to each bushel, four- 
teen pounds being looked upon as a standard by all care- 
ful feeders who have paid strict attention to weights of 
food and flesh gained by feeding. Now take two hun- 
dred hogs, the number required to follow one hundred 
head of cattle: 
200 hogs, weighing 100 pounds each, (20,000 

pounds) at $5 per hundred weight $1,000 00 

20 bushels corn fed to each hog (4,000 bushels) 

at 30 cents per bushel 1,200 00 

Hired man, three months, at $20 per month 60 00 

Boarding hand, $3 per week 36 00 

Feeding team, 20 cents per day 18 00 

Two barrels of salt 2 50 

Interest on money 44 33 

Total cost $2,360 83 

The above hogs have cost up to the time of putting 
them on the market $2,360.83. Twelve pounds of fat gained 



KINNEY ON SWINE. 21 

So we see by the figures while the profit on corn fed to 
cattle at six cents per pound shows the pigmy profit of 
12,240, you have from the same amount fed to the hogs 
on half the amount of food a profit of $1,545.50. So 
you see that your mill (I mean your cattle), to prepare feed 
for your hogs costs you $1,122.15, to say nothing of the 
difference of the expense of hired help, board, teams, 
and other incidental expenses. Yes, but hold on, Doctor ; 
I want to add my mill to the price of your hogs. No, sir, 
I will not allow that; that is throwing too much weight 
on the tails of my hogs. I will not suffer the weight of 
your steer to become burdensome to my pig; there is too 
great a difference in their size. Feed your white elephant 
and I will feed my ignoble mice; they will cost less and 
size up the pile of profits faster. Give me the little au- 
ger and I will keep boring away until I will make a sizeable 
hole after while with the little one. You say : Suppose 
your hogs die with cholera? Well, that may be asupposa- 
ble case under your damnable care and management, but it 
is not a supposable case with me under proper treatment 
and care. Even admit that I lose half I have got, I beat 
you by a big percentage. Such persons as I here de- 
scribe remind me of an indolent, idle classmate in 
school who desired to keep along with his class although 
at the tail end, as some of our would-be politicians de- 
sire to carry a poor pauper of a manufacturer upon the 
shoulders of the real producers of the country; for the hog 
is the producer and but a small consumer for its useful- 
ness and profit, for as it were it can be grown out of the 
ground. The hog is King of the country; it makes up 
your food that keeps soul and body together. It is upon 
your table in some shape at every meal; the proceeds of 
its flesh furnish you with comforts that you could not 
otherwise have. It not only provides you with food, but 
with shelter and raiment. The animal despised, objured, 
neglected by the beautifully painted and powdered young 
lady and coxcomb of a gentleman, who, looking with 



22 KINNEY ON SWINE. 

loathing and disgust upon the poor animal while in the 
mud and mire, or reposing on some dung pile, or in its 
filthy sty, make a companion of it at your table, or in 
your bed. Their delicate stomachs receive it with a wel- 
come; their dreams are happy because their appetite is 
satisfied. Then away with your mock modesty and del- 
cacy of stomach ! Come down to naked facts. Learn to 
treat with decency and humanity so important a factor 
with that kindness and sympathy that is so justly due his 
hogship; give to it plenty of good wholesome food, a 
little of its peculiar kind of nicknacks — good, clean, whole- 
some house and bed, nice, pure water right from the foun- 
tain of life, plenty of fresh air— and you will have no reason 
to begrudge it; for he will feed you when you are hungry, 
and clothe you when you are naked, and furnish yo<i with 
money to make a jingle on a tombstone when your are 
dead. 



KINNEY ON SWINE. 28 



CHAPTER III. 

THE PIG. 

The pig is, agriculturally speaking, alone kept for 
meat, while all other domestic animals are kept for other 
purposes, save in a few instances some classes of cattle 
are kept for beef. The cow is kept for milk, the sheep for 
wool, the horse and mule for labor, and poultry for feath- 
ers. The sole aim of the breeder of the pig is, to obtain 
one that will produce the largest amount of pork and lard 
from the least amount of food. 

" The same is true of cattle when kept solely for beef. 
In this case the main difference between the two animals 
is, that the ox is provided with four stomachs, and is ca- 
pable of extracting sufficient nutriment, in ordinary cases, 
from bulky food, while the pig has but one stomach — 
and that comparatively a small one— and, consequently, 
requires food containing a greater amount of nutriment in 
a given bulk. Grass is the natural food of the ox; roots, 
nuts, and acorns, worms and other animal matter, the nat- 
ural food of the hog. The pig unquestionably requires a 
more concentrated food than the ox or the sheep. 

" The stomach of an ox weighs about 35 pounds; 
that of a Southdown or Leicester sheep from 3 to 4 pounds; 
and that of a pig 1J pounds. 

" The weight of the ox stomach, in proportion to each 



24 KINNEY ON SWINE. 

one hundred pounds of live weight, is 3 pounds ; sheep 3 to 4 
pounds ; fat pig, 0.66 pounds. In other words, in propor- 
tion to live weight, the stomach of an ox, or sheep, is about 
five times as great as that of a pig. 

" It is quite evident, from these facts, that the pig is 
not so well adapted to feed on grass or hay as the ox or 
sheep. 

" This is a strong argument against the hog as an 
economical farm animal. 

" In proportion to the nutriment they contain, the 
concentrated foods are more costly than those of greater 
bulk. Not only is their market price usually higher, but 
it costs more to produce them. Elaboration is an expen- 
sive process. The common white turnip, containing from 
92 to 94 per cent of water, can be grown with less labor 
and manure, and in a shorter period, than the Swedish 
turnip, containing from 88 to 90 per cent of water, and 
this less than the Mangel Wurzel, containing only 86 per 
cent of water. Carrots, which are still more nutritious, 
are even more costly, in proportion to the nutriment they 
contain. This is probably a general law. 

" As the ox can subsist and fatten on less concentrated 
and less costly food than the pig, it follows, therefore, 
that a pound of beef ought to be produced at less cost 
than a pound of pork. 

'•There are, however, several circumstances which, 
modify this conclusion. Pigs will eat food which, but for 
them, would be wasted. Where grain or oil-cake is fed 
to cattle, a certain number of pigs can be kept at merely 
nominal cost. We can in no other way utilize the refuse 
from the house and the dairy so advantageously as by 
feeding it to swine. On grain farms, pigs will obtain a 
good living for several weeks after harvest on the stub- 
bles, and in some sections they find a considerable 
amount of food in the woods. 

"Even where we have none of these advantages, the 
difference in the cost of producing a pound of beef and a 



KINNEY ON SWINE. 25 

pound of pork is not so great as the above considerations 
would lead us to suppose. The hog is a great eater. He 
can eat, and digest, and assimilate, more nutriment in a 
given time, in proportion to his size, than any other of 
our domestic animals. 

"The extensive and elaborate experiments of Messrs. 
Lawes and Gilbert show that, notwithstanding pigs are 
fed much richer food than oxen and sheep, they neverthe- 
less eat about twice as much food, in proportion to live 
weight, as a steep. On the other hand, it was found that 
401 pounds of Indian corn meal and bran (dry) produced 
100 pounds of pork (live weight), while it required 1,548 
pounds of oil-cake and clover hay (dry) to produce 100 
pounds of mutton (live weight.) 

"Why a pig should gain so much more from a given 
quantity of food, than a well-bred sheep or steer, has not 
hitherto been explained. It has been attributed to the 
fact that the pig possesses larger and more powerful as 
similating organs." 



26 KINNEY ON SWINE. 



CHAPTER IV. 

BREEDS OF PIGS. 

Like all other animals, hogs adapt themselves to the 
circumstances in which they are placed. Where there is 
uncertainty and scantiness of food, they grow slow and 
are long in maturing. If they have to travel long dis- 
tances for food, they grow leggy in proportion. If they 
are obliged to seek their food under ground, their rooters 
grow proportionately long and powerful for that purpose. 
Where they are liable to molestation and attack, they be- 
come savage and ferocious in their means of defense. 
On the other hand, kind treatment, a bountiful supply of 
food, and provided with confortable quarters, they be- 
come gentle and companionable in disposition and are not 
disposed to roam. They have finer hair and skin, shorter 
legs, smaller heads, ears, and snouts; they grow rapidly 
and mature early. These changes do not take place at 
once. There must be middle or intermediate changes. 

There are nearly as many kinds of hogs as there are 
different systems of farming. I do not call them breeds, 
because there is no permanancy of character about them. 
They are constantly changing just as their managers 
change them, either by breeding or feeding. 

You must remember that a breed has certain fixed 
characteristics. If fully established, and if the food or 
management is not changed, all the characteristics of the 



KINNEY ON SWINE. 27 

breed will be transmitted to future generations. Owing 
to the fecundity of the pig, it is easy to establish a breed. 
Nature creates the breed, not man, for all that man can 
do is to avail himself of that inherent disposition which 
animals have of adaptation to the conditions in which they 
are placed. These conditions are under man's control. 
The first thing that the breeder must do is to make up 
his mind as to the system of feeding and management he 
will adopt. Then let him steadily adhere to or follow up 
that system. A man that is constantly changing his sys- 
tem can never make a successful breeder. 

If he desires a breed that will mature in two or three 
years, let him grow them on a moderate allowance of 
food and choose his breeders from such as he may think 
to suit the desired end — those of the lank, runty pigs. 
In this w r ay he can accomplish the desired end. If any 
of the pigs manifest a disposition to grow rapidty, they 
must be registered. This class of pigs are not suited to 
a moderate allowance of food. Their off-spring will cer- 
tainly degenerate. Take those of the slowest growth; 
they will be less likely to experience the injurious effects 
of starvation. By steadily pursuing this course, the 
breeder will obtain those of the slowest growth, which 
will yet remain healthy. 

But if heavy weights and rapid growth be the object, 
the opposite course must be pursued. Do not allow the 
sow or boar bred until they are fully matured — say from 
two to four years old. The only advantage would be that 
they would suffer less from a little starvation than breeds 
that have been adapted to grow rapidly on liberal food. 
Such could be profitable only where food costs nothing, 
and yet it is questionable whether a breed that eats more 
and gains faster would not be more profitable. 

What I desire here to show is, that whatever end the 
breeder may desire can be attained; that is, the system of 
feeding and management adopted will accomplish the de- 
sired end. In fact, the pig will adapt itself sooner or la- 



28 KINNEY ON SWINE. 

ter to the supply of food and the means necessary for 
them to obtain it. The breeder can bring about a great 
change in the mode of selection, but it is all in food and 
treatment. In fact, the breed goes in at the mouth. 

It is by liberal feeding only that, if it be in good 
health, you can put on a rapid growth. This being done 
for several generations, with comfortable, clean quarters, 
pure, good water, never suffer them to be treated harshly; 
never in any way neglect them, and you w T ill be sure of 
succeeding in your object. 

It requires much discrimination in selecting the 
boar. He must have the points in which the sow is most 
deficient. It is the weakest link that determines the 
strength of a chain. Inherited qualities have but little 
to do with the rapidity of growth. It w r ill be influenced 
mere by periods of neglect and starvation than by occa- 
sional high feeding. The starving of a well bred sow 
may not show injurious effects upon herself, but her off- 
spring w T ill show the extent of the neglect that she re- 
ceived. A few month's starvation and neglect will soon 
counteract all the advantages which the breed has ac- 
quired by generations of careful breeding and feeding. 



KINNEY ON SWINE. 



29 



CHAPTER V. 

THE FORM OF A GOOD PIG. 

Where the aim of the breeder is solely for meat, the 
body of the pig should approach as nearly as possible the 
form of a parallelopiped. Animals of this form propor- 
tionately always contain the heavier weight. It is noth- 
ing uncommon to hear farmers ridicule the idea of a thor- 
ough or well bred hog. Such farmers have never kept 
anything but common stock. They are astonished when 
brought to the scales to see this chuffy pig so far out- 
weigh their long, bony-backed hazel-splitters, with legs 

no shorter than the 
body with its slab 
sides, apparently of 
so much greater size. 
An advantage that 
the small hog has in 
another respect is, 
that it gives a great- 
Figure 1. er proportion of the 
most desirable parts of the hog. In a pig of this 
kind the ribs are well arched. It is impossible to 
have a broad table-back without arched ribs. The mus- 
cles i mining along the sides of the vertebrae are well de- 
veloped and supply a large quantity of choice meat. Such 




30 KINNEY ON SWINE. 

a formed pig affords abundant room for the lungs, stom- 
ach, and intestines, and it is upon the capacity of these 
organs to convert a quantity of cheap food into a large 
quantity of flesh and fat that gives to or determines its 
value, as in figure one (1). 

The nearer the pig will fill a rectangular frame, the 
nearer he approaches perfection of form. It would be 
well for those selecting a pig to place a straight cane on 
its back, along the side, shoulders, and hams. In this 
way you can tell how near they come to filling the de- 
sired standard. The length and breadth should be well 
proportioned. I have often heard farmers offer objections 
that the hog was too short, while in fact they were longer 
than their own slab-sided ones. There are as many ver- 
tebrae as in the long hog. Breadth and depth are of far 
greater importance than length. In a common sow to be 
crossed with a thorough-bred boar, length of the sow is 
desirable, though doubtful in a thorough-bred, indicating 
a want of breadth and fineness of bone. 

The head of a pig should be set close to the should- 
ers. The broader and deeper the cheeks, the better, as 
next to the ham there is no choicer meat on the pig. The 
snout should be short and delicate, and the ears small 
and fine. Coaresness of ear is never desirable in a well 
bred pig; it should be soft, fine, and silky, well set on the 
head, leaning a little forward, but never falling over. An, 
upright ear denotes an unquiet disposition. 



KINNEY ON SWINE. 31 



CHAPTER VI. 

GOOD PIGS NEED GOOD CARE. 

It cannot be denied that a good thorough-bred boar 
in a neighborhood is capable of greatly improving the 
qualities of common stock, adding thereby greatly to the 
profits of feeding pigs, though it is a fact that such boars 
have been used by some farmers with but little or no 
benefit. 

There are many reasons for this. One is the starving 
of their sows. Many do this from a conviction that it im- 
proves their breeding qualities and that they make bet« er 
mothers. Farmers often mistake the causs for the effect. 
A good sow gets very thin while suckling her pigs. The 
sow becomes thin because she is a good milker, not that 
her being lean makes her a good milker. It is a great 
mistake to keep her thin to make a good breeder and a 
good milker. 

I have observed in my thirty-three years of practice 
among diseased hogs belonging to many farmers of our 
country, that the farmers who have kept thorough-bred 
boars and are liberal feeders speak highly of the cross, 
while those who believe in starving their sows and letting 
the little pigs get their own living as best they can, say that 
their pigs from a neighboring thorough-bred boar are no 
better than from a common boar. 

The trouble is not in the boar, but in the starved 



KINNEY ON SWINE. 



sows. I would not have you understand me that I would 
recommend the keeping of sows up in big pork fat or 
s flesh, but in good living and thrifty order. Where they 
are kept in big fat they are not likely to bring as many or 
as fine pigs as when in a good living flesh, and they are 
much more likely to overlay their pigs, as they become 
clumsy and indifferent. But there is a medium or stan- 
dard that your own judgment should fix. After the sow has 
farrowed she should be kept on light, nutritious food for 
several days, and her food gently increased from feed to 
feed until she has about all that she will consume. I 
would recommend the soaking of corn, as the pigs will 
begin to feed much earlier, thereby relieving the sow of a 
■great draft on her system. 

But, it may be asked, will not this liberal feeding 
produce good pigs without the use of a thorough-bred 
boar? It will beat starving, but the use of a thorough- 
bred will produce wonders in the make up of a good hog. 

It would be far better to pay five dollars for thor- 
. ough-bred pigs than to accept, as a gift pigs from the 
same sow gotten by a common boar. At one year old we 
might expect the grades, in proportion to the food con- 
sumed, to bring at present prices at least $10 a 
head more than the common stock. I know of many 
good farmers who delight in feeding a herd of good pigs, 
but do not believe in thorough-breeds, yet I have often 

• heard them speak of the fine pigs their neighbors, such 
as W. W. Whitlow of Harvel, Illinois, Mayfield Truitt of 

•Hillsboro, Illinois, and many other fine breeders raise. 
After having watched their success in thorough breeding 

• for a number of years, always speaking highly of the sev- 
eral herds which they marketed each year, they finally 

. concluded to try a cross of their ill bred sows to thorough 
bred boars. They were astonished at the result, though 

• upon half starved sows, while at the same time such breed- 
ers as I have spoken of were still far in advance of their 

> neighbors with their thorough-bred, well-fed hogs. 



KINNEY ON SWINE. dH> 

Now, there'is nothing remarkable in all this. It goes far 

toward silencing the sneers of those who are prejudiced 

against thorough-breeding. 

There might be many instances cited where thorough 

breeding and liberal feeding have proved profitable in 

hog raising to our farmers, but — 

"Convince a man against his will, 

And lie will be of the same opinion still." 



34 KINNEY ON SWINE. 



CHAPTER VII. 

THE ORIGIN AND IMPROVEMENT OF OUR DOMESTIC PIGS. 

All known breeds of pigs, if Nathusius be correct, 
are divided into two great groups — one, in all respects re- 
sembling, and no doubt decended from, the common 
wild boar, is known as the Sus scrofa. In osteological 
character the other group differs in several important re- 
spects. Its wild parent form is unknown. According to 
the law of priority, the name given to it by Nathusius is 
Sus Indica of Pallas. This name, though an unfortunate 
one, must now be followed up. It is an unfortunate name 
because the aboriginal does not inhabit India. The best 
domesticated breeds have been imported from China and 
Siam. 

There are many wild hogs yet in various parts of 
Central and Northern Europe. The wild boar does not 
attain his full growth under five to seven years, and lives 
to be from twenty-five to thirty years old. In color, 
when full grown, he is always black; has a long, strong 
snout, large tusks, and longer head than the domestic 
pig; small ears, pointed and upright. The sow breeds 
only once a year, has seldom more than five or six pigs at 
a litter, and suckles them from three to four months. 
She will not allow them to leave her for three or four 
years, or until they are able to defend themselves. They 
often grow to a great size, though usually not so large as 



KINNEY ON SWINE. 35 

our hcg. Many of the engravings in this work are select- 
ed from different works, the object being to illustrate the 
changes that have been made in the hog by domestication, 
breeding, and feeding. 

Great changes have been made in the form of cattle, 
sheep, horses, &c; but, as the illustrations will show, far 
greater improvements have been effected in the hog than 
any other animal. The old original English pig [Figure 
4], in form shows a decided improvement over the wild 
boar [Figure 3]. It has a straighter and broader back, 
larger hams, shorter legs, shorter head, heavier cheeks, 
shorter snout, and will afford more meat and less offal 
than the wild hog. 




Figure 2. 

The engraving of the old Irish Greyhound Hog [Fig- 
ure 2] shows an intermediate form between the domestic 
and wild hog animal. Richardson's Works, from which 
the picture is taken, gives this description: 

"These are tall, long legged, bony, heavy-eared, 
coarse haired animals; their throats furnished with pen- 
dulous wattles and by no means half so much resemble 
the appearance of the domesticated as they do the wild 
boar, the great original of the race. Though even in Ire- 
land the old race has been gradually wearing away and is 
now confined only to the western portion of that country, 
especially to Galway. They are said to be very active; 
can clear a five board fence as well as any hunter. 

" The picture of the old English pig [Figure 4] shows 
the improvement that can be made by regular feeding 



36 KINNEY ON SWINE. 

and judicious selection, though it has probably takeB 
hundreds of years to bring about this change as indicated 
in the engraving. It undoubtedly might have been ef- 
fected in a much shorter time, but the fact remains that 
centuries after the wild pig had disappeared from the 
Island, the domestic pig derived from them was still a 
coarse, slow-maturing animal, and of course unprofitable. 
The French and Germans, as compared with the Eng- 
lish, have made but little improvement. Many of the 
animals on the Continent are much like the old English 
hog — bony, tall, gaunt, wiry-haired, slow to fatten. On 
page (46) we give a portrait of Craonnaire boar, [Figure 
6], which took a prize at a French agricultural show i» 
1856. 



KINNEY ON SWINE. 37 



CHAPTER VIII. 

THE IMPROVEMENTS IN THE ENGLISH BREEDS OF PIGS. 

"The improvement in the breeds of pigs has kept pace 
with the improvement in general agriculture. High 
breeding is profitable when accompanied with high feed- 
ing and high farming; but a highly refined animal is not 
suited to a rude, primitive system of agriculture. The 
English breeds of pigs to-day, as compared with those of 
half a century ago, do not show greater improvement than 
is found in the general system of farming. There are 
still poor farmers in England, and there are also poor 
breeds of pigs; but it must be admitted that we can find 
in England the best specimens of high farmirg, and the 
best specimens of well-bred cattle, sheep, and pigs; and as 
good culture is rapidly becoming more general, there is 
an increasing demand for improved breeds, at high prices. 
There can be no doubt that the general improvement in 
agriculture, and the more general demand for improved 
breeds, has greatly stimulated the efforts of the profes- 
sional pig breeders; and it is doubtless true that several 
of the English breeds of pigs are to-day superior in form, 
early maturity, and fattening qualities, than any other 
breed in the world. 

"The early English breeders made great improvements, 
but being ahead of their times, they met with compara- 
tive^ little demand for their improved pigs, and no ade- 
quate remuneration for their skill and labor. 



3» KINNEY ON SWINE. 

"It is not necessary to review the means employed by 
the breeders of the last century to improve the English 
breeds of pigs. Suffice it to say that it is generally ad- 
mitted that much of this improvement is due to crossing 
the large English sow with the highly refined Chinese 
boars, and in selecting from the offspring such animals as 
possessed, in the greatest degree, the form and qualities 
desired. By continued selection, and "weeding out," 
the breed at length became established. 

"The Improved Berkshire is one of the earliest and 
best known of these Chinese-English breeds. 

"The old Berkshire hog has maintained a high reputa- 




Figure 3. — origin al old English pig. 
tion for centuries. It is described as ' long and crooked 
snouted, the muzzle turning upwards; the ears large, 
heavy, and inclined to be pendulous; the body long and 
thick, but not deep; the legs short, the bone large, and 
the size very great.' It was probably the best pig in 
England, and was wisely selected as the basis of those re- 
markable improvements which have rendered the modern 
Berkshire so justly celebrated. 

"It would be interesting to trace the different steps in 
this astonishing improvement, but, unfortunntely, the nec- 
essary information cannot be obtained. We give four en- 



KINNEY ON SWINE. 6V 

gravings from Loudon's Encyclopedia of Agriculture, the 
first edition of which appeared in 1825, which will give 
some idea of the change that has been effected. Figure 8 
is the Berkshire pig, as represented by Loudon, which is 
stated to represent ' one of the best of its kind,' and there 
can be little doubt that it was taken from w 7 hat was con- 
sidered a good specimen of the breed at the time the work 
was written. As compared with the figure of the old orig- 
inal English pig, and also with those of Hampshire, Here- 
fordshire, and Suffolk, given by Loudon [Figures 9, 10, 




Figure 4.— wild BOARS. 

and 11], it is easy to trace the influence of the Chinese 
cross. Loudon speaks of the Berkshire, at that time, as a 
small breed, and it is undoubtedly true that the first effect 
of an improvement in the fattening qualities and early ma- 
turity of an animal is to reduce the size. On the whole, 
this picture of an improved Berkshire, forty-two or fifty 
years ago, does not give one a very favorable idea of the 
breed at that time; yet it was then probably the best 
bred pig in England. Comparing this engraving with the 
one given by Youatt [Figure 12], in 1845, and with those 
given by Sydney in 1860 [Figures 20 and 21], we can from 



40 KINNEY ON SWINE. 

some idea of the remarkable effects of judicious breeding 
and high feeding. The engraving, figure 12, indicates the 
effect of a cross with the Chinese; the others show what 
can be done by persistent efforts in improving a breed of 
a mixed origin. It is highly probable that boars of the 
improved Chinese-Berkshires, after the breed had become 
established, were employed to cross with the large old 
Berkshire sows, and that the effect of this less violent 
cross was more beneficial than the direct use of the pure 
Chinese. Certain it is, that the pure Chinese pigs are 
now seldom, if ever, resorted to by English breeders. 
They find it more advantageous to resort to pure-bred 
boars of some of their own established breeds, although 
there is probably none of these breeds that have not, at 
one time or other, been crossed with the Chinese. It is a 
mistake, however, to speak of them, on this account, as 
' cross-bred ' pigs, as is sometimes done. They have been 
bred pure long enough to become fully established. 

"The history of the Improved Essex Pig is of great in- 
terest, because better authenticated than that of an}' other 
breed. 

"The old Essex breed is described by Loudon as ' up- 
beared, with long, sharp heads, roach-backed, carcasses 
flat, long, and generally high upon the leg, bone not large, 
color, w T hite, or black and white, bare of hair, quick feed- 
ers, but great consumers, and of an unquiet disposition. 

"Lord ^Yesteru, while traveling in Italy, saw some Nea- 
politan pigs, and came to the conclusion that they were 
just what he wauted to improve the breed of Essex pigs. 
He described them, in a letter to Earl Spencer, as a 
ibreed of very peculiar and valuable qualities, the flavor 
of the meat being excellent, and the disposition to fatten 
on the smallest quantity of food unrivaled.' He pro- 
cured a pair of thorough-bred Neapolitans, and crossed 
them with Essex sows, and probably with black Sussex 
and Berkshires. He obliterated the white from the eld 
.Essex, and obtained a breed of these cross-bred pigs that 



KINNEY ON SWINE. 



n 



could scarcely be distinguished from the pure-bred Nea- 
politans, 

"These Neapelitan-Essex had great success at agricul- 
tural fairs, but as Lord Western continued to breed from 
his own stock, selecting the* most highly refined males 
and females, they 'gradually lost size, muscle, and con- 
stitution, and consequently fecundity; and at the time- 
of his death, in 1844, while the whole district had bene- 
fited from the cross, the Western breed had become more 
ornamental than useful.' 




ure .").- old ihisii im< 



"In other words, while this highly refined breed was of 
great value to cross with the large, vigorous sows in the 
neighborhood, the}' were not profitable to raise pure. 
This is the case with all highly refined, thorough-bred 
pigs. They are not as profitable for the mere production 
of pork as the pigs from a common sow and a thorough- 
bred boar. It is as true to-day as it was then, that any 
highly refined thorough -bred pigs are 'more ornamental 
than useful,' unless farmers know how to use them^ 
then they are of great value. Iu the meantime, a tenant 



42 



KINNEY ON SWINE. 



farmer of Lord Western, the late Fisher Hobbs, of Box- 
ted Lodge, had availed himself of the opportunity to use 
the thorough- bred Neapolitan-Essex boars belonging to 
Lord Western, and crossed them with the large, strong, 
hardy, black, and rather rough and coarse Essex sows, 
and in process of time he established the breed, since be- 
come so famous — the Improved Essex. 

" The differences between the two breed is shown by 
the engraving of one of Lord Western's Neapolitan-Essex 
boars (Figure 23), drawn from the first edition of Youatt 
on the Pig, and that of "Emperor" (Figure 22), an eight- 
year-old Improved Essex working boar, taken in 1860 for 
Sidney's last edition of Youatt on the Pig. 

"Sidney, in his last edition of Youatt, says: 'The 
Improved Essex probably date their national reputation 
from the second show of the Royal Agricultural Society, 
held at Cambridge, in 1840, when a boar and sow, both 
bred by Mr. Hobbs, each obtained first prizes in their res- 
pective classes. 

" ' Early maturity, and an excellent quality of flesh, 
are among the merits of the improved Essex. They pro- 
duce the best 'jointers' for the London market. With 
age they attain considerable weight, and often make 500 
pounds at twenty-four months old. ' Emperor ' (Figure 22) 
is 2 feet, 8^ inches high at the shoulder, and 6 feet, 1 inch 
Boars bred at Boxted have been known to reach 
36 inches in height. 

" ' The defect of the improved Essex is a certain deli- 
cacy, probably arising from their southern descent, and 
an excessive aptitude to fatten, which, unless carefully 
counteracted by exercise and diet, often diminishes the 
fertility of the sows, and causes difficulty in rearing the 
young. As before observed, they are invaluable as a 
cross, being sure to give quality and early maturity to 
any breed, and especially valuable when applied to black 
breed where porkers are required. For this purpose they 
have been extensively aud successfully used in all the 



KINNEY ON SWINE. 43 

black pig districts of Great Britain, where, as well as in 
France and Germany, and in the United States, they have 
superseded the use of the imported Neapolitan and Chi- 
nese. Many attempts, on a limited scale, to perpetuate 
the breed pure, haye been unsatisfactory, because it is too 
pure to stand in-and-in breeding. They require much 
care when young. ' In the sows the paternal f attening 
properties are apt to overbalance the milking qualities, 
and make them bad nurses,' 

" ' The Berkshire breed have benefitted much from 
the improved Essex cross. The best Devonshire pigs 
have a large infusion of the same strain. The improved 
Dorsets, the most successful black pigs ever shown at the 
Smithfield Club shows, have borrowed their heads at 
least from the Essex breed. The improved Oxfords are 
the result of a judicious blending of pure Neapolitan, 
Berkshire, and improved Essex blood; and throughout 
the midland and western counties, the results of Lord 
Western's Italian tour are to be found in every parish 
where a black pig is patronized. 

" ' The history of this breed affords a good illustra- 
tion of the advantages of the system under which land- 
lords, stimulated by patriotism or competition, or mere 
iove of things agricultural, breed and experiment with 
great zeal, varied success, and little or no profit, until 
they reach the point where the tenant farmer, w r ith suffi- 
cient capital, equal zeal, and a clear eye to the £. s. d., 
takes up the work, breeds, and works the problem out 
with a degree of practical knowledge, personal attention, 
and enthusiasm, which few, except farmers breeding for a 
profit, can contrive to combine, and persevere to bestow 
for a long series of years. 

" ' Foreign governments endeavor, w T ith very limited 
success, to produce the effect of our aristocratic breeding 
enthusiasts by government studs. But an official, how- 
ever gilded, titled, or crossed, has never the influence of a 
peer or squire; and besides his name, the raw materials — 



4A KINNEY ON SWINE. 

the workiug bees, the great tenant farmers — are wanting 
on the continent. 

" ' The improved Essex are ranked amongst the 
small breeds, and there they are most profitable; but ex- 
ceptional specimens have been exhibited at agricultural 
show T s in the classes for large breeds, as, for instance, at 
Chelmsford, in 1856. 

" ' There is probably no black pig which combines 
more good qualities, as either porker or bacon hog, than 
the produce of an improved Essex boar and an improved 
Berkshire sow. 

" The facts here narrated are of great importance as 
illustrating the principles of breeding which we have en- 
deavored to lay down in the first chapters of this work. 
The old Essex pigs were great eaters. . All the authori- 
ties mention this fact as one of the objections to the 
breed. The Lord Western Essex were highly refined 
pigs, of good form, little offal, maturing very early, and 
fattening with great rapidity, bat destitute of size and 
vigor. Crossed with selected sows of the old, hardy, vig- 
orous race, the offspring possessed the form, early matur- 
ity, and fattening qualities of the improved breed, united 
with the common stock. They had the stomach of the 
mother, and the refinement of the sire. No wonder that 
they 'have au excessive aptitude* to fatten.' What else 
can they do with the large amount of food they are capa- 
ble of eating and digesting except to convert it into flesh 
and fat? There is a minimum of offal in this breed, and 
they are exceedingly quiet. There is little demand on the 
large quantity of food they can eat, and nearly the whole 
of it must be converted into flesh and fat; and we have 
endeavored to show the immense advantage of having an 
animal that w 7 ill consume a considerable excess of food 
over and above that required to sustain the vital func- 
tions. In this view of the matter it is easy to see why the 
Improved Essex proved such a useful breed in the hands 
of intelligent farmers. 



KINNEY ON SWINE. 45 

"Many other similar instances of the improvement of 
English breeds might be given, but it is not necessary to 
do so. The principle which underlies them all is the 
same. A large, vigorous, healthy sow, crossed with a 
highly refined, thorough-bred boar, and the offspring 
carefully bred until the desired qualities become estab- 
lished in the new or improved breed. 



46 



KINNEY ON SWINE. 



CHAPTER IX. 

THE MODERN BREEDS OF ENGLISH PIGS. 

" English writers on swine, twenty years ago, describe 
a dozen or more breeds of pigs, then kept in England, 
and nearly as many more in Scotland and Ireland. 
Youatt and Richardson, both of whose w r orks on the pig 




Figure 6.— French prize boar— craonnaire white breed. 

were reprinted in this country, give a full account of these 
old breeds. Many of these breeds have been, at one time 
or another, introduced into the United States and Cana- 
da; but comparatively few of them have been kept pure, 



KINNEY ON SWINE. 47 

either here or in England. The common stock of pigs in 
America is made up of these old breeds. Occasionally 
we see a pig that has some distinct characteristics recog- 
nizable as belonging to some known breed, but, as a gen- 
eral rule, it is impossible to trace the slightest resem- 
blance to any distinct breed, either of the past or present. 
" The same is true, to a considerable extent, in Eng_ 
land. The common stock of pigs is of such a mixed 
character, that it can be traced to no particular breed. 
Many of the old breeds have become extinct. We have 





Figure 7.— impokted Chinese sow 



so-called 'Cheshire' pigs in America, but there is no such 
breed raised or known in Cheshire, and has not been for 
twenty years or more. 

" Culley, in his work entitled ' Observations on Live- 
stock,' published in 1807, gives a well authenticated 
account of a Cheshire pig which measured, from the nose 
to the end of the tail, 9 feet, 8 inches, and in hight, 4 
feet, 5| inches. When alive, it weighed 1,410 pounds, 
and when dressed, 1,215 pounds. The age is not given. 



KINNEY ON SWINE. 



It was probably as fat as it could be made, and yet it on- 
ly dressed 80| per cent of its live weight. 

" This breed, if we may call it a breed, was evidently 




Figure 8.— Berkshire pig. 

very large and coarse. It is described as ' remarkably 
long, standing very high, on long, bony legs; head large, 
ears long and hanging; back much curved, and narrow; 
sides flat and deep; color, white, blue and white, black 
and white.' This breed has become extinct. 

" The old Yorkshire or Lincolnshire breed is describ- 
ed in Morton's Cyclopedia as ' one of the largest breeds 
in the kiDgdom, and probably one of the worst; extreme- 
ly long-legged, and weak loined; very long from head to 
tail; color chiefly white, with long, coarse, curly hair; tol- 
erable feeders, but yielding a coarse, flabby flesh, of infe- 
rior marketable quality. 

" It is from this race of pigs that the modern York- 
shire, now perhaps the most popular breed in England, 
has been derived. This breed is divided into three 
classes: The Large, Medium, and Small. 

the large Yorkshires.— (Figures 13, 14, and 15.) 
" We have shown what the old Lincolnshire and 
Yorkshire pig was before any especial efforts had been 



KINNEY ON SWINE. 



49 



made to improve it. In 1854, Mr. A. Clarke, of Long Sut- 
ton, Lincolnshire, the author of a valuable treatise on the 
breeding and management of pigs in Morton's C3'clope- 
dia of Agriculture, writes: ' In the adjoining county of 
Yorkshire the breeders have outdone the Lincolnshire 
breeders in point of size, but not in any other respect. 
The specimens lateW exhibited at our meetings, of the 
large Yorkshire breed, by Messrs. Abbott, Taylor, Tuley, 
and others, have attained a size too large for any useful 
purpose, and would exceed in weight that of a moderate- 
ly grown Scotch ox. The present taste of the public is 




Figure 9.— Hampshire pig. 

decidedly set against such an overgrown sort; at presentj 
however, they make large prices.' We believe there is 
now no breed known as the Lincolnshire. It has been 
merged in the Yorkshire. 

" Of the old, unimproved large Yorkshire, Sidney says: 
'It was a long time coming to full size, and could be fed 
up to 800 pounds, but whether with any profit, is doubt- 
ful. It was and is still very hardy, and a very prolific 
breeder. Attempts have been made to improve it by 
crossing with the Berkshire, Essex, Neapolitan, and other 
black breeds, which produced a black and white race. 
Those from the Berkshire are a hardy, useful sort, but 



50 KINNEY ON SWINE. 

fatten slowly ; the other crosses have little or no hair, are 
too delicate for the North, and are fast wearing out. 

" ' The first step taken in the right direction for im- 
proving the old Yorkshire seems to have been the intro- 
duction of the White Leicesters. These were a large sort, 
with smaller heads than the old York, erect ears, finer in 
the hair, and lighter in the bone. • 

"'The improvement in the York large breed com- 
menced early in the century, when the White Leicesters 
were introduced. The general run of pigs in the grain- 



L. 






'/' ■ 




FigUlC 10.— HEREFORDSHIRE PIG. 

growing distiicts of Yorkshire shows that they partake 
more or less of this cross. The old sort is seldom seen 
except in the northern part of the county.' 

"A Yorkshire correspondent of Mr. Sidney, writing 
in 1860, says ' The Leicester cross has been still further 
improved by putting the largest and best sows of the Lei- 
cester cross to boars of the small white breed from Castle 
Howard (The Earl of Carlisle) and Bransby (Mr. Wyley, 
of Bransby), breeding from the progeny, and selecting 
the largest and best of the young sows and the best form- 
ed, boars for that purpose, taking care that they were not 



KINNEY ON SWINE. 



51 



too nearly related. By this means the size and constitu- 
tion of the large breed, with the symmetry and tendency 
to fatten of the small breed, have been, in a great degree, 
transmitted to the offspring. If a sow shows too much of 
the old sort, she is put to a boar of the small breed for 
her first litter.' 

'• Such seems to have been the origin of the present 
breed of large Yorkshires. 

" ' These improved Large Yorkshires,' says Sidney, in 
1860, ' are principally bred in the valley of the Aire, in 
the neighborhood of Leeds, Keighley, and Skipton. 
They are in great request as breeding stores, and purchas- 




Figure 11 — Suffolk tig. 

ed for that purpose for every part of the United King- 
dom, as well as for France, Germany, and the United 
States, at great prices.' 

" These pigs ' can be fed to 840 pounds, dead weight. 
The Prize Boar at the Royal Agricultural Fair at Chester 
weighed, alive, 1,232 pounds. The Prize Sow at the Royal 
Fair at Warwick, 1,204 pounds. At Northallerton, in 1859, 
the finest lot of large sows ever seen in one place were col- 
lected together. There were at least a dozen, each of 



52 KINNEY ON SWINE. 

whose live weight would not be much less than half a ton 
[1,120 pounds"]. The Royal Agricultural Prize-winner at 
Norwich was only just good enough to get second honors/ 
"Mr. Wafnman, the owner of Carhead Farm, has 
been one of the most successful breeders of the Large 
Yorkshires, having won more than 200 prizes, and sold, 
in the language of o;.e of his Yorkshire admirers, the 
produce of one sow ' for as much as would build a church.' 
Mr. Fisher, who is bailiff at Carhead Farm, gives the 
weight of two of these pigs. One, killed at less than 7 
months, dress: d 255 pounds, and one at 12 months old, 
489 pounds. 

THE SMALL \ORKSHIRES. 

" Mr. Mangles, 'one of the first pig-breeders and feed- 
ers in Yorkshire,' gives the following description of the 
Small Yorks: "The small Yorkshire is peculiar to York- 
shire, and different from any other breed I have seen. It 
has a short head, small, erect ears, broad back, deep chest, 
and short legs, with fine bone. It is always ready to fat- 
ten, and turn to account either in the way of roasters, 
small porkers, small bacon, or medium, Three or four of 
the small breed might be fed well, and kept fresh and 
symmetrical on the food which would barely keep one 
lean and gaunt Yorkshire.' 

THE SMALL CUMBERLAND. 

" ' The Cumberland small breed,' says Mr. Sidney, 
'are described by Mr. Brown, of Aspatria, who is one of 
the most noted founders of the modern breed, from whom 
Lord Ducie purchased some of his most celebrated ani- 
mals, are not small in reality, but a medium size, short in 
the legs, back broad, straight, and evenly fleshed; ribs 
well developed; rump and twists good; hams well down 
and low; breast and neck full and well formed; no creases 
in the neck; ears clean, fine, of a moderate size, and stand 
a little forward; nose short; body evenly covered with 
short, fine hair.' 



KINNEY ON SWINE. 



53 



" At the Birmingham show, in 1850, Mr. Brown won 
all first prizes in small breeds for the best boar, best sow 
and best pen of pigs with his Cumberland breed; and sold 
a boar and a sow under six months old for 43 guineas to 
Earl Ducie. At the sale on the death of the Earl, the sow 
Miss Brown was sold to the Rev. F. Thursby for 65 guin- 
eas. ' She paid me,' he writes to Mr. Sidney, ' very well, 
having sold her produce for $1,5C0, and have now (Febru- 
ary, I860,) four breeding sows from her.' 

THE YORK-CUMBERLAND BREED. 

" Mr. Sidney classes the Small Yorkshire and Cumber- 
land together, "because, although originally, they some- 
what differed in size— the Cumberland being the larger — 




Figure 12.— Berkshire pig. 

they are being continually intermixed, with mutual ad- 
vantage; [Figure 16] and pigs of exactly the same form, 
the result of crosses, are constantly exhibited under the 
names of Yorkshire or Cumberland, according to the fan- 
cy of the exhibitor." 

" Mr. Mangles writes: 'The Small Cumberland is a 
great deal larger than the Small Yorkshire. By judi- 
ciously crossing the two, I have obtained a breed combin- 
ing size, aptitude to fatten, and early maturity. From 



54 KINNEY ON SWINE. 

the Cumberland I got size, and from the Yorkshire quali- 
ty and symmetry. I have tried a great many breeds of 
pigs, and, keeping the £ s. d. in view, have found no 
breed equal to the Yorkshire and Cumberland cross." 

A Warwickshire correspondent of Mr. Sidney writes: 
" No animal of the pig species carries so great a propor- 
tion of flesh to the quantity of bone, or flesh of as fine a 
quality, as the small Yorkshire, or can be raised at so 
small a cost per pound. With common store food they 
can always be kept in condition — with common care, and 
slight addition to food, they are ready to be killed, for 
porklets, at any age; and if required for bacon, take one 
farrow of pigs from a gilt. A ' gilt ' is a young sow be- 
fore she has had pigs. The idea here is, when it is desir- 
ed to obtain bacon from the small breeds, to take one lit- 
ter of pigs from a young sow, and then fatten her. Ordi- 
narily, it will not pay to keep these pigs long enough to 
make large pork ; but if a litter of pigs can be obtained in 
the meantime, it is then very profitable. But if we should 
continue to breed from pigs of the first litter, the size 
would soon become too small. You ought to have from 
seven to ten pigs the first time. I have four sisters, gilts, 
that have brought me 38 pigs this last January. They 
are as pure as ' Eclipse,' being descended from the 
stock of Earl Ducio and Mr. Wyley, of Bransby near 
York, and are of good size. I killed a sow this winter 
that weighed 26 score —520 pounds. 

"'The ordinary weight is from 14 to 17 score— 280 
pounds to 340 pounds. In some cases, where very thick 
bacon is required, they may be profitably got to 30 score 
—600 pounds. The Small Yorkshire owes its present 
superiority to choice selections and judicious crossing of 
different families of the same breed; by this means size 
is maintained with character.' 

"These 'Small Yorkshires,' which this gentleman 
calls as ' pure as Eclipse,' are descended from the stock 
of Earl Ducie and Mr Wyley; but, as has been already 



KINNEY ON SWINE. 



55 



shown, Earl Ducie purchased Cumberland pigs from Mr. 
Brown, and Mr. Wyley's original stock were White Lei- 
cester. 




" Mr. Sidney says: ' The wide extension of this Cum- 
berland and York blood is to be traced wherever the 
Royal Agricultural Society's prizes for white pigs are 
won. 

"Thus: 'Mr. H. Scott Hay ward, of Folkington, a 
prize winner at Chelmsford, in 1856, in small breeds, with 
a white sow, states that he has used boars from the fol- 
lowing breeders: The late Earl of Carlisle, Castle How- 



56 KINNEY ON SWINE. 

ard; the late Earl of Ducie; the Earl of Radnor, Coles- 
hill; and at present (I860) one from Prince Consort's 
stock. 

" The card of Mr. Brown's boar ' Liberator ' contains 
the following pedigrees, and shows a distinct connection 
between Cumberland and Yorkshire and all the most cel- 
ebrated white breeds in the South: 

" ' Liberator ' was bred by Earl Ducie, got by Glou- 
cester,' dam ' Beauty, by Lord Radnor's boar, grand dam 
'Julia Bennett " by Lord Galloway's boar, etc. 

" ' Gloucester' was bred by the Earl of Ducie, got by 
' General,' dam 'Hannah' by the ' Yorkshireman': grand 
dam bred by the Earl of Carlisle, and purchased by Lord 
Ducie at the Castle Howard sale. 

'''General,' bred by Mr. Wyley, sold to Mr. Mcin- 
tosh, of London, and hired by H.R.H. Priuce Albert, the 
Earl of Ducie, and Lord Wenlock, was the sire of two 
pens of pigs, the property of H.R.H. Prince Albert, that 
obtained the first prize at a Smithfielcl Christinas show. 

" It may, therefore, safely be assumed that all the 
best w 7 hite pigs of modern times have been bred from the 
Yorkshire or Cumberland and white Leicesters, or both; 
and many breeds, such as Middlesex, Coleshill, etc., may 
be dismissed as mere variations of the white small York- 
shire. 

"Mr. G. Mangles, of Givendale, near Ripon, Mr. 
Brown writes me, was one of the first to cultivate the 
cross of the York-Cumberlands " 

THE MIDDLE OR MEDIUM YORKSHIRE BREED. 

" The Yorkshire medium or middle breed," [Figure 
18], says Mr. Sidney, 'is a modern invention of Yorkshire 
pig-breeders, and perhaps the most useful and the most 
popular of the white breeds, as it unites, in a striking de- 
gree, the good qualities of the large and the small. It 
has been produced by a cross of the large and the small 
York, and the Cumberland, which is larger than the small 



KINNEY ON SWJNE. 



57 



York. Like the large whites, they often have a few pale 
blue spots on the skin, the hair on the spots being white. 
All white breeds have these spots more or less, and they 
often increase in number as the animal grows older. 

" It was not until 1851 that the merits of this breed 
were publicly recognized at a meeting of the ' Keighley 
Agricultural Society/ when, the judges having called the 
attention of the stewards to Ihe fact that several superior 
sows, which were evidently closely allied to the small 
breed, had been exhibited in the large-bred class, the as- 
piring intruders were, by official authority, withdrawn. 




Figure 14. — "parian duchess." Yorkshire large breed. 

" They include I the since celebrated ' Sontag,' ' Jen- 
ny Lind/ * Kick-up- a-dust," aud some other distinguished 
grunters, forming altogether such an imposing troupe 
that the authorities gave them a performance — that is, a 
class— to themselves, with a beueht in the shape of first 
and second prizes, and called them the Middle Breed. 

"This example was general \y adopted throughout 
Yorkshire, and at local shows they are the strongest and 
best filled of all the classes. 

" The principal prize- takers a'nongst the boars in this 



58 



KINNEY ON SWINE. 



breed have been 'Paris,' ' Nonpareil,' ' Lord Raglan,' ' Sir 
Colin,' and 'Wonder'; and among the sows, 'Zenobia,' 
4 Lady Airdale,' who held her own during two seasons, in 
one of which she took ten prizes, ' Craven.' ' Lady Kate,' 
'Queen Anne,' and 'Miss Emily J [see portrait], w T ho has 
never found her marrow, having taken nine first prizes in 
succession, including the champion cup at Caldervale 
in 1859, for the best pig in all classes. This competition 
brought all Yorkshire, several Warwick, Royal Highland. 
Society, Dublin and Royal Irish, as well as Cheshire and 
Lancashire champions, to the Cloth Hall, Halifax 
Amongst the rest, ' Cabswell,' the second winner in the 
large boar class at Warwick, entered in the middle class 
and carried off the first prize in that class; but in the 
trial for the championship, he was beaten like the rest, 
and the plate with the 'white rosette of York,' went to 
'Miss Emily,' whose girth, taken behind the shoulders, 
was at this time eighty-five inches. She fully qualified 
"for all the prizes she had taken as a breeding sow, by 
producing at Carhead, the following October, a fine litter 
°f pigs. 

"The middle Yorkshire breed are about the same 
size as the Berkshire breed, but have smaller heads, and 
are lighter in the bone. - They are better breeders than 
the small whites, but not so good as the large whites; in 
fact thej occupy a position in every respect between 
these two breeds." 

WHITE LEICESTERS. 

" We can ascertain nothing satisfactory in regard to 
the origin of this breed of pigs. This is the more to be 
regretted as the fact that they were "the great improv- 
ers of the gigantic Yorks," invests them with more than 
ordinary interest. [Figure 19.]. 

" Mr. J. W. Williams, of Somersetshire, is the prin- 
cipal breeder of White Leicesters. He first exhibited in 
1852, and has taken the Smithfield Club gold medal, 



KINNEY ON SWINE. 



59 



two gold medals at the Paris Exposition in 1855, and 
numerous other prizes. The portrait of the Paris Prize 
Leicesters is given as Figure 19. Mr. Williams states that 
his fat pigs of this brted generally average the following 
weights: 

5 to G months. 7 to score pounds 140 to 180 pounds. 

S " 10 toll' '■ " 200 to 240 " 

10 '• 12 to 15 " " 240 to 300 

12 to 18 " 1.1 to IS M " 360 tp 360 

"The pen of three pigs of this breed which received 



/$■ 




• 






" ■ I , 




Figure 15. — "golden days." Yorkshire large breed. 

the Smithfield Club gold medal in 1854 weighed, sinking 
offal, at 18 weeks old, 180 pounds each. 



SUFFOLK AND OTHER WHITE BREEDS. 

"Mr. Sidney says: 'Yorkshire stands in the first 
rank as a pig-breeding county, possessing the largest 
white breed in England, as well as an excellent medium 
and small breed, all white, the last of which, transplanted 
into the south, has figured and won prizes under the 
names of divers noblemen and gentlemen, and more than 
one county. The Yorkshire are closely allied with the 
Cumberland breeds, and have been so much intermixed 



60 KINNEY ON SWINE. 

that, with the exception of the very largest breeds, it is 
difficult to tell where the Cumberland begins, and where 
the Yorkshire ends. It will be enough to say, for the 
present, that the modern Manchester boar, the improved 
Suffolk, the improved Middlesex, the Coleshill, and the 
Prince Alberts or Windsors, were all founded on York- 
shire-Cumberland stock, and some of them are merely 
pure Yorkshires transplanted, and re-christened.' 

" Speaking of the pigs kept in the dairy district of 
Cheshire he says: 'White pigs have not found favo~ 
with the dairymen of Cheshire, and the white ones most 
used are 'Manchester boars,' another name for the York- 
shire-Cumberland breed. ' Mr. Youatt,' he says, in an- 
other place, 'and all the authors who have followed him, 
down to the latest work published on the subject, occupy 
space in describing various county pigs which have long 
ceased to possess, if ever they possessed, any merit worthy 
of the attention of the breeder. Thus the Norfolk, the 
Suffolk, the Bedford, the Rudywick, the Cheshire, the 
Gloucester breeds, have each a separate notice, not one of 
which, except the Suffolk, is worthy of cultivation, and 
the Suffolk is only another name for a small Yorkshire 
Pig- 

BLACK BREEDS. 

" If all the modern white breeds in England, of any 
special value to the breeder, are Yorkshires, or York- 
Cumberland and Leicesters, it is equally true that there 
are but two breeds of black pigs that deserve any special 
attention— the Es^ex and Berkshire. 

" Black pigs and their crosses," says Mr. Sidney, "oc- 
cupy almost exclusively the counties of Berks, Hants, 
Wilts, Dorset, Devon, and Somerset. Sussex has a black 
county breed, and in Essex a black-and-white pig has be- 
come all black. In the Western counties, the prejudice 
against a white pig is nearly as strong as against a black 
one in Yorkshire. In Devonshire, white pigs are suppos- 



KINNEY ON SWINE. 



6L 



ed to be more subject to blister!] g from the sun when' 
pasturing in the fields. 

M For breeding purposes, the black breed may be di- 
vided into two— the improved Berkshire and tho improv- 
ed Essex, because there is no dark broed that has special 
characteristics so well worth cultivation as these two, and 
there is no black pig that may not be advantageously 
crossed by boars of one or both of these breeds. Hamp- 
shire has an ancient, coarse, and useful breed of black 




Figure 16. — Cumberland york boar, small breed. 

pigs. They are inferior to Berkshire, and not iu the same 
refined class as Essex, therefore not w r orth taking from, 
their native county." 

BERKSHIRE. 

"Among the black breeds," says Mr. Sidney, "by uni- 
versal consent, the improved Berkshire hog stands at the 
head of the list, either to breed pure, or to cross with in- 
ferior breeds. The Berkshire was originally a large breed 
(it has very recently carried off prizes in the large classes 
at Royal Agriculture and other shows) of a black-and- 
white and sandy-spotted color, as represented in the por- 



£9 KINNEY ON SWINE. 

trait given by Mr. Youatt [Figure 12], in this respect dis- 
tinctly differing from its neighbor, the old black Hamp- 
shire hog, rather coarse, but of general form very superior 
to the old white and black-and-white farm hog of the 
northern counties. 

'• The late Lord Barrington (who died in 1829) did a 
great deal toward improving the Berkshire breed, and the 
improved Berkshires are almost all traced back to his 
herd. They are now considered by Berkshire farmers to 
be divided into middle (not a large breed) and a small 
breed. If first-class, they should be well covered with 
long black, silk hair, so soft that the problem of 'making 
a silk purse out of a sow's ear' might be solved with a 
prize Berkshire. The white should be confined to l four 
ivhite feet, a white spot betiveen the eyes, and a few white 
hairs behind each shoulder? 

"At Mr. Sadler's, Bentham, near Cricklade, one of the 
most successful improvers of Berkshires, and eminent as 
a manufacturer of North Wiltshire cheese, the committee 
of the Ayrshire Agricultural Association saw ' 300, every 
one of which was marked in this manner.' 

" Mr. Sadler obtained his original stock from the late 
Lord Barrington's herd. At Baker Street, he once won 
the prize for the best fat pig in the yard with a sow near- 
ly four years old, (a portrait of which is given in Figure 
20,) which had been the mother of a numerous progeny. 
She was 6 feet 4 inches in length, 7 feet 6 inches in girth, 
and weighed 856 pounds — more than many fat heifers. 
But it seems to be the general opinion of feeders that 
Berkshires pay best at moderate weights. 

" To develop the full size, they must not be allowed 
to breed until at least 12 months old. Mr. Sadler consid- 
ers the improved Berks superior to any other (black?) 
breed, for size, quality, hardiness of constitution, prolifi- 
ness, early maturity, and aptitude to fatten. 

"My friend Mr. Thomas Owen, of Clapton, Hunger- 
ford, who has had, in his 40 years' experience as a Berk- 



KINNEY ON SWINE. 



89 



shire farmer, ' some thousand through his hands dead, 
writes me: 

" ' I remember the Berk pig a much larger and coars- 
er animal than now; at present they are a medium, not a 
large breed. They have been improved by judicious se- 
lection and distant crosses with the Neapolitan, which 
have added to their fattening qualities. They are much 
esteemed by butchers for evenness of flesh (that is, more 
lean to the proportion of fat) than any other breed— and 
this is a good recommendation.' 




Figure 17. — prize york-cumberland pig. ' small breed. 

" The late Rev. T. C. James, who was a successful ex- 
hibitor of pigs at Chelmsford, and one of the judges of 
pigs at the Royal Agricultural Society's Show at \Yar- 
wick, in 1859, wrote: ' The improved Berkshire is a good 
big animal, well calculated to produce a profitable flitch. 
A good little pig is very well, but a good big pig is better, 
if with aptitude to fatten; two exhibited at Chelmsford, 
in 1856, (of Sadler's breed), each weighed 12 score at sev- 
en months old, and with that w r eight, were of such good 
constitution that they were well upon their legs. They 



64 KINNEY ON SWINE. 

had walking exercise in an orchard every day while fat- 
tening.' 

"One of the most extensive farmers in West Norfolk 
writes: 'Dissatisfied with the Norfolk pigs, I flew to Mr. 
Sadler, of Bentham, Wilts, gave him 20 guineas for three 
sows and a boar. I sold over 100 in the first 18 months 
for $10 each when 10 weeks old, and the only complaint I 
have is, that they do not breed so mauy as the old Nor- 
folks; but I say eight or nine good ones are better than 
10 or 11 ordinary ones. They are good graziers, and our 
butchers are very fond of them. There is plenty of lean 
meat with the fat, which is not the case with the fancy 
pigs. The cross between the Berks boar and Norfolk sow 
(white), like all cross breeds, is most profitable to tho 
dealers, but we must have pure breeds first/ 

"This Norfolk opinion," says Mr. S., " is confirmed 
by all my correspondence. The Berkshire pig is in favor 
in every dairy district, either pure or as a cross, but chief- 
ly as a cross; he does not fatten so quickly as some other 
breeds, but his constitution and bacon quality are famous. 

"The average weight of a bacon improved Berkshire 
hog, fit to kill, will be about 400 pounds. The ham-curers 
who purchase from these farms, prefer the small breed of 
Berkshires, of from nine to fourteen score. 

" The improved Berkshire boar was used to give size 
and constitution, *many years ago, to the Essex; and the 
most eminent breeder of Essex has informed me that On 
one occasion, in a litter of Essex pigs, two little pictures 
of the Berkshire boar, their remote ancestors by at least 
28 years, appeared. It seems to be generally agreed that 
the Berks breed is best adapted for hams and bacon, and 
not for small fresh pork. As I have already mentioned, 
the Berks boar has been used to cross the large breed in 
Yorkshire, but without permanently satisfactory results 
in establishing a breed; for a first cross with almost any 
breed, it is sure to produce a well- sized useful animal. In 
reply to questions addressed through the landlord of the 



KINNEY ON SWINE. 



65 



Arley Hall estate, in Cheshire, to his priLcipal tenants, it 
seems that the dairy farmer of that county finds it profita- 
ble to cross the dark or spotted sows which they have in 
the county, and also those they purchase largely from 
Shropshire and Wales, with a Berkshire boar. The pro- 
duce is all, or nearly all, made into, and sold for making 
bacon. On the other hand, in Kent, Mr. Betts, of Preston 
Hall, buys Berkshire sows and crosses them with a white 
Windsor boar, ' the produce being invariably white.' 

IMPROVED ESSEX. 

" We have alredy given some account of this celebrat- 
ed breed, but the American farmer will be glad to read 



■ 




Figure 18. — " miss emily/' Yorkshire middle breed. 

what Mr. Sidney writes in regard to it. He says: ' The 
improved Essex [Figure 22] is oue of the best pigs of the 
small black breeds, well calculated for producing pork 
and hams of the finest quality for fashionable markets; 
but its greatest value is as a cross for giving quality and 
maturity to black pigs of a coarser, hardier kind. It oc- 
cupies, with re spect to the black breeds, the same position 
that the small Cumberland- Yorks do as to white breeds— 



66 KINNEY ON SWINE. 

that is to say, an improved Essex boar is sure to improve 
the produce of any large dark sow. 

" The original Essex pig was a parti-colored animal,, 
black, with white shoulders, nose, and legs— in fact, a 
sort of 'sheeted' pig, large, upright, and coarse in bone. 

" The first improvement was made by the late Lord 
Western, when Mr. Western, an Essex squire, who divid- 
ed his life pretty equally between the cultivation of live- 
stock and the passionate support of the politics of his 
friend, Charles James Fox. While traveling in Italy 
(making the grand tour), he observed, admired, and secur- 
ed a male and female of the breed called Neapolitan , 
'found in its greatest purity (according to a letter address- 
ed by Lord Western to Earl Spencer in the Farmer s y 
Magazine, January, 1839) in the beautiful peninsula, or 
rather tongue of land, between the Bay of Naples and the 
Bay of Salerno A breed of very peculiar and valua- 
ble qualities, the flavor of the meat being excellent, and 
the disposition to fatten on the smallest quantity of food 
unrivaled.' 

' From this pair Mr. Western (afterwards Lord West- 
ern) bred in-and-in, until the breed was in danger of be- 
coming extinct— a sure result of in-and-in breeding. He 
then turned to Essex, and, there is reason to believe, to 
black Sussex and Berkshire sows; and obliterating th e 
white of the old Essex, produced a class of animals of 
which he says, in the letter already quoted : ' I have so 
completely engrafted this stock upon British breeds, that 
I think my herd can scarcely be distinguished from the 
pure blood' (of Neapolitans). [See Figure 23.] 

" The Western I^sex pigs had great success at agri- 
cultural shows. The old Essex, with its 'roach back, long 
legs, sharp head, and restless disposition,' was capable of 
being made very fat, but then it required time and an un- 
limited supply of food. The advantage of a cross with 
the Italian was obvious, and the fact that the new breed 
was in the hands of a popular county squire was no small 



KINNEY ON SWINE. 



67 



help in extinguishing the native and unprofitable parti- 
colored race. 

" But as Lord Western bred exclusively from his own , 
stock — having attained what he considered perfection — 
always selecting the neatest and most perfect males and 
females, his breed gradually lost size, muscle, and constf- . 
tution, and consequently fecundity; and at the time of 
his death, in 1844, while whole districts had benefited [ 





f 4 



'*i@^ 



is 



^toss 



Figure 19. — white Leicester boar and sow. small breed*. 

from the cross, the Western herd had become more orna- 
mental than useful. 

" But, in the meantime, the well-known Mr. Fisher 
Hobbs, of Boxted Lodge, then a young tenant farmer at 
Mark's Hall, on the Western. estate, had taken up, among- 
other farm live-stock, the Essex pig, and made use of the 
privilege he enjoyed of using Lord Western's mnle ani- 
mals to establish a breed on strong, hardy black Essex » 
sows, even if somewhat rough and coarse, crossed with i 
the Neapolitan-Essex boars. On the c"arefully selected 
produce of these, divided and kept as pure separate fam- 
ilies, he established the breed that he fit&t- exhibited, and; 



<68 KINNEY ON SWINE. 

has since become famous as the 'Improved Essex? a title 
which Lord Western himself adopted when his tenant and 
pupil had successfully competed with him. On Lord 
Western's death, Mr. Hobbs purchased his best breeding 
sows. The difference between Lord Western's Essex 
and Mr. Fisher Hub! s' improved Essex, is shown very 
plainly by the two portraits which illustrate this section, 
theoue drawu by Mr. Youatt, in 1845 [Figure 23], and the 
ether from 'Emperor,' an eight-year-old working boar 
drawn for me in April, 1860, [Figure 22]. 

"The improved Essex, with symmetry, have more 
size aud constitution than the original Essex-Neapolitans ? 
and this has been maintained without any crosses for 
more than 20 years, by judicious selection from the three 
distinct families." 

Very excellent specimens of the Essex pigs are owned 
by various breeders in this country. We give engravings 
[Figures 24, 25, 26,] from photographs of animals owned 
by L. A Chase, Esq., Northampton, Mass., descended 
from animals imported by Samuel Thorne, Esq., from 
Fisher Hobbs' stock. They are in only working condi- 
tion. 

IMPROVED OXFORDSHIRE. 

" These black pigs,"' says Mr. Sidney, "although thty 
are scarcely numerous enough to enable them to claim 
the title of breed, are interesting, becausa representing 
a successful attempt to unite the best qualties of the 
Berkshire and improved Essex. The old Oxfordshire 
breed were very like the old Berkshire. The first great 
improvement is traced to two Neapolitan boars imported 
by the late Duke of Marlborough when Marquis of Bland- 
ford, and presented by him to Mr. Druce, Senior, of Eyns- 
ham, and the late Mr. Smallbones, in 1837. These Nea- 
politans were used with Berkshire sows, some of which 
were the result of -Chinese crosses. Two families of jet- 
black pigs were formed by Mr. Smallbones and Mr.Druce. 
On the death of Mr. Smallbones, Mr. Samuel Druce, Jr., 



KINNEY ON SWINE. go, 

purchased the best of his stock, and had from Lis father, 
and also from Mr. Fisher Hobbs, improved Essex boars. 
The produce were a decided 'hit,' and very successful at 
local, Royal, and Smithfield Club shows. The improved 
Oxfords are of fair size, and all black, with a fair quantity 
of hair, very prolific, and good mothers and sticklers. 




Figure 20.— improved Berkshire. 
u Mr. Samuel Druce writes me: 'I have recently used 
one of Mr. Crisp's black Suffolk boars. In fact, wherever 
opportunity offers, I obtain good fresh blood of a suitable 
black breed, with the view^of obtaining more lean meat 
than the Essex, better feeding qualities than the pure 
Berkshires, and plenty of constitution. I have never been 
troubled with any diseases among my pigs. Without 
change of boars of a different tribe, if of the same breed, 
constitution cannot be preserved. Where breeding in- 
and-in from a limited stock is persisted in, constitution is 
lost, the produce of each sow becomes small in size and 
few in number.' The Oxford dairy farms have a first-rate 
market for pork in the University. Porkers at 13 to 16 
weeks are wanted to weigh 60 pounds to 90 pounds; 
bacon pigs at nine to ten months, 220 pounds to 280 
pounds, but at that age the improved Oxfords are easily 
brought to 400 pounds.' 

BLACK AND RED PIGS. 

"Birmingham has long been'onejof the greatest pig 
markets in the kingdom, and the'pig-breding of the dis- 
trict has been not a little affected and improved by the 



70 KINNEY ON SWINE. 

winter fat-stock show, which has for some years past been 
held there at Bingley Hall, with great success. The town 
of Birmingham unites Staffordshire and Warwickshire. 
The old Warwickshire breed w T as a white or parti-colored 
animal of the old-fashioned farm-yard type, and has never 
been improved into a special breed. The Staffordshire 
breed was the 'Tamworth.' At present the Tamworth 
are rapidly going out of favor with farmers, from the 
want of aptitude to fatten, and are being replaced by use- 
ful pigs, the result of miscellaneous crosses of no special 
character. The best are the middle-sized white pigs, a 
cross of the Cumberland-York with local white broeds, 
often called the Cheshire. The northern cross improves 
the constitution, and gives hair of the right quality, 'hard 
but not too much or too coarse.' 

•' At- Bingley Hall the class of Bei kshire breeding-pigs 
under six months old generally brings fro a 20 to 25 pens. 
At present, however, the Berkshires in the Birmingham 
district are chiefly in the hands of amateur farmers, ten- 
ant farmers not having takeu very kindly to them. 

" But the breed must be spreading rapidly if the ready 
sale of the young pigs at the Birmingham show be taken 
as evidence. 

'' Mi. Joseph Smith, of Henley- iu-Arden, one of the 
most successful exhibitors of Berkshires, keeps three or 
four sows, and sells all their young; and others find the 
demand for young pigs constant throughout the year. 

"Mr. Thomas Wright, of Quarry House Great Barr, 
(who did so much toward founding the Bingley Hall 
show,) considers the cross of the Berkshire with the Tam- 
worth 'produces the most profitable bacon pigs in the 
kingdom, the Berkshire blood giving an extraordinary 
tendency to feed, and securing the early maturity in which 
alone the Tamworth breed is deficient. The -cross of the 
Berkshire boar with large w T hite sows has been found io 
produce most satisfactory results to plain farmers. My 
own notion with regard to all agricultural -stock is, that 



KINNEY ON SWINE. 



71 



we should abandon? crosses and stick to our pure breeds,, 
adapting them to our particular wants by careful selec- 
tion.' 

"The Tamwobth Breed is a red, or red-and-black pig, 
hard}-, prolific, and the best specimens well shaped, but 
slow in maturing. It seems a near relation to the old 
Berkshire; but modern Berks breeders carefully exclude 
all red-marked pigs from their breeding-sheds. Reddish 
hairs at the tips of the ears of E-s^x would ba permitted 
and admired. Mr. Alderman Baldwin, of Birmingham, 
is a noted breeder of this hardy, useful pig, which, how- 




^^^?' MMk 



t&M 




MIDDLK I'.KF.KD. 



IMPROVED BERKSHI5E DOA R 

ever, does not seem to have any success as a prize \vinner. 
At the Royal Agricultural Show at Warwick, 1859, the 
Yorkshire and Berkshire breeds divided all the honors.' 

DEVONS. 

" Devonshire,' says Mr. Sydney, 'has an excellent breed 
of black pigs, which partake, for the most part, of the 
character of the improved Essex and Berkshire. The 
climate seems to require less hair than the northern and 
midland counties. Mr, George Turner, the great cattle 
breeder of Devon, has done a good deal in the last forty 
years towards improving the west country black pigs by 
his 'stud' and importations. 

" The original Devon pigs were valued according to 
the length of their bodies, ears, nos^s, tail, and hair; the 
longer the better, without reference to quality or sub- 
stance, just like some Devonshire squires of 500 ragged 
acres, who valued themselves on the length of a pedigree 



72 KINNEY ON SWINE. 

unillumi nated by a single illustrious name or action. 
'They were of no particular color or character; but within 
the last 40 years they have been improved perhaps more 
than any other stock, by judicious crosses and importa- 
tions.' Within the last 20 years a good deal of Mr. Fisher 
Hobbs' stock (Essex) has been introduced, and seem well 
adapted to the- climate. The Berkshires are also much 
approved. Mr. George Turner's stock 'are black, with 
short faces, thick bodies, small bone and but little hair, 
and exhibit as much good breed, shape, and constitution 
as any tribe of pigs in the kingdom, and have won as 
many prizes at the breeding-stock shows of the Royal 
Agricultural Society.' 

"At 18 months old they generally make from 18 to 20 
score — 360 pounds to 400 pounds, sinking the oifal. 

" Some of the original breed of the country may still 
be seen in parts of North Devon; they will jump a fence 
that would puzzle many horses and some hunters. But 
taken as a whole, the pig stock of Devonshire is far above 
the average of other counties; the black pig being, per- 
haps, the only foreigner who has ever been cordially wel- 
comed as a settler in that very exclusive county.' 

DORSETS. 

" Dorset,' says Mr. Siduey, " has no reputation as a 
pig-breeding country; but one breeder, Mr. John Coate, 
of Hamoor, has achieved a reputation for his Improved 
Dorsets, by winning, amongst other prizes, the gold 
medal for the best pen of pigs in the Smithfield Club 
Show not less than five times, viz., 1850, 1851, 1852, 1855, 
and 1856. 

" Mr. Coate writes me that he purchased, about ' 20 
years ago, a boar and sow in Somersetshire, of a breed 
said to have been sent from Turkey. They resembled, in 
some measure, the wild boar, (according to this descrip- 
tion, they did not in the least resemble any wild boar I 
have ever seen. — S. S.), being short on the leg, with very 



KINNEY ON SWINE. 



73 



long, wiry* hair, black in color, and very inclined to fatten. 
I was led to believe it was a mixture between the wild 
boar and Neapolitan breeds. I crossed them with some 
Chinese I had, and by so doing, both ways, produced the 
animals I named, when first exhibited, the ' Dorset breed,' 
although not properly; but they had, from their beauty, 
previously found their way into many farm-yards in the 
county. I had two distinct breeds to begin with (Mr. 
Coate means, I presume, the Chinese-Turks and the 
Turk-Chinese,) which I kept pure a long time for crossing; 







Figure 



[MPKOVED ESSEX. 



but as both wore away, have used my own stock as far 
akin as possible, and have once or twice introduced fresh 
blood by getting a boar as much like my own as I could. 
I have tried crosses with other breeds, but not liking the 
offspring, got rid of them again. Crosses answer well for 
profit to the dairyman, as you get more constitution and 
quicker growth; but for me, who sell a great number of 
pigs for breeding purposes, I find it will not do, as it re- 
quires many years to get auything like purity of blood 



74 KINNEY ON SWINE. 

again. With all animals, the first or second cross is good; 
but if you ever get away from the pure breed, it requires 
years and great attention to regain it, as the cross often 
shows itself in color or shape years after it has taken 
place, when you fancy ycu are quite safe.' 

" There is no manner of doubt that Mr. Coate's Dor- 
sets have been improved by a strong cross of Mr. Hobbs' 
improved Essex. Experienced pig judges tell me that 
they carry the relationship plainly in their faces; and this 
w T ould be a safe cross, both being derived from Neapoli- 
tans. 

" But Dorset, as a county, is so far from being cele- 
brated for pigs, that one of the greatest dairy farmers^ 
who feeds whole herds, writes me: 'All I know is, that 
our breed of pigs is very bad.' 

" They are, for the most part, black and white, of a 
Berkshire character. The ancient Dorset pig is said to 
have been blue, perhaps the original of the blue boar. 
One well-know r n parish in Dorset is called ' Toller Porco- 
rum,'" 

Mr. Sidney certainly deserves credit for the boldness 
w T ith which he endeavors to classify the different breeds 
of English pigs. It is not an easy or an agreeable task. 

It w r ould seem from the facts given above that the 
White Breeds are decidedly of a mixed origin. The York 
shire breeders furnish pedigrees, but if we may judge 
from the specimens given, these pedigrees, when analyzed, 
show conclusively that the breeders who have been most 
celebrated as prize-winners, have found it desirable to re- 
sort to an occasional cross. They have aimed to produce 
a pig that will grow rapidly and fat at an early age. In 
other words, they have aimed, as breeders, to produce 
what we want as feeders. This we think a mistake. The 
object of the breeder should be to produce a pig which, 
when crossed w r ith common sows, will produce the best 
pigs for fattening. 

Agricultural Societies will not allow a grade Short- 



KINNEY ON SWINE. 



75 



horn, or a grade Hereford, or a grade Devon, or a grade 
Ayrshire, to compete with a thorough- bred. But both in 
England and America pigs are shown without reference 
to pedigree; and as long as this is the case, the breeders of 
thorough-bred pigs receive injury rather than benefit 
from these exhibitions. None but thorough- breds should 
be allowed to compete with thorough-breds. The import- 




Figure 23.— LORD WESTERN ESSEX, 

ance :f " pedigree" is admitted, but the Societies do not 
insist upon it, and the consequence is that nearly all the 
prizes go to grade pigs, or to some recently made-up 
breed. 

If one of these successful exhibitors of made-up breed 
is a conscientious man, he endeavors to keep his pigs 
pure, and every year they become more valuable for the 
purpose of improving common stock, but less likely to 
take a prize. Mr. Mangles' York-Cumberlands, of which 
we give a beautiful portrait, are as handsome pigs as can 
be desired; but if kept pure for a dozen generations, they 
will be no better than they now are for "show" purposes; 



76 KINNEY ON SWINE. 

in fact, they will probably not be as good. Some newly 
made-up breed, with equal refinement, but with stronger 
digestive organs, will take on fat more rapidly and will 
win the gold inedal— as they themselves did when not 
half as valuable for the purpose of improving ordinary 
stock as they now are. 

We cannot better conclude this account of the Eng- 
lish breeds than by copying the following remarks from 
Mr. Sidney's book : 

" It will be right to say a few words about two or 
three county pigs of no particular merit, but which, nev- 
ertheless, are familiar in our mouths as household words. 
For instance, there is the Hampshire Hog — a name used, 
very unjustly, no doubt, to designate a county man a s 
well as a county pig. There are some very pretty things 
to be said about the herds of swine in the New T Forest, but 
they have been said so often that they are scarcely worth 
repeating. The county animal is black or spotted with 
red, about the size of a Berkshire, but coarser, and has 
had less attention paid to its improvement. There are 
also a considerable number of white pigs in Hampshire. 
Like every other breed within reach of a good market, 
they have been much improved within the last 20 years; 
but no Hampshire man has made himself celebrated as a 
pig-breeder, and I cannot find any instance of Hampshire 
pigs taking prizes at the Smithfield Show; therefore, it 
may be concluded that, although the county abounds in 
useful animals, it is not worth while to resort to it either 
for establishing a new or improving an old breed. Of his 
class, the Berkshire is a better animal than the dark 
Hampshire hog, both having, when unimproved, a want 
of thickness through the shoulder, which has been correc- 
ted by a cross of Neapolitan or Essex, and both are slow- 
feeders. 

" The Lincolshire Pig cannot now be distinguished 
from Yorkshire. At the Lincoln Royal Agricultural So- 
ciety's Show, the prizes were easily carried away by Berk- 



KINNEY ON SWINE. 



77 



shires; but that proves nothing, as some judges uever 
give a prize to a white pig, and others never to a black 
one. 

"The Suffolk, a white pig, once appeared frequently 
in the catalogues, and in the prize-lists of the Smithfield 
Club Show, but of late years it seems to have given way 
to more popular names. Suffolk has a leading breeder 
of pigs in Mr. Crisp, of Butlej Abbey; but he bieeds both 
black pigs and white pigs, and calls his black pigs Suf - 
folks, being a sort of cosmopolitan breeder, a purchaser 
of the best pigs he can find of any color. His most cele- 




Figure 24.— essex boar. 

brated pigs are quite black. Mr Barthropp, of Creting- 
ham Rookery, celebrated for his Suffolk horses, but not a 
pig-breeder, writes of the swine of his native county in 
terms which might be applied to almost every district not 
distinguished by a thorough-bred sort. ' The old Suf- 
folks were white, with rather long legs, long heads, flat 
sides, and a great deal of coarse hair; they made good 
bacon hogs, but were not so well adapted for pokers as 
the present improved Suffolks are. These are the white,- 



.78 KINNEY ON SWINE. 

with short heads, long cylindrical bodies upon short legs 
and fine hair, which breeders try to get long, fine, and, 
thin. These are the best Suffolks; but there are a great 
many about the county, the result of crosses with the 
black Essex, which have 'no character, although they are 
useful animals.' The best Suffolks, as before mentioned, 
are Yorkshire-Cumberlands, that have emigrated and 
settled in Suffolk, and thence been transported to Wind- 
sor. 

" The Norfolk Pig, as described by Youatt, is, ac- 
cording to the report of one of the best farmers in the 
county, 'an indescribable animal, the result of the mixture 
of many breeds in a hocus pocus or porkiis style; and al- 
though they have improved of late years, the county 
stands very low in that division of live stock.' 'They re- 
ally are (writes another Norfolk farmer) a disgrace to our 
county. The only thing to recommend them is, that they 
are great breeders. If they would have three or four less, 
and better quality, it would pay better.' In the days of 
the first Earl of Leicester, he had, of course, some good 
pigs for the time, and they then found their way into 
book, and haye remained there ever since. The only no- 
ted pig-breeder in Norfolk cultivates the improved Ber k 
shire. 

" Bedfordshire cannot boast of a county pig, but a 
pig was bred at Woburn, white, with occasional brown 
spots, which I have the very best Bedfordshire authority 
for saying, was 'a good sort of pig, without any particular 
character, good feeders, but bad swillers, and they were 
therefore allowed to die out, and repl aced by Berkshire 
sows, crossed with Suffolk boars. Indeed, the Bedford- 
shire breed were so little known, that a tenant of one of 
the first-class farms of that county told me that 'he didn't 
know that they had a breed until he saw it marked over 
one of Prince Albert's pens, about 10 years ago, at the 
. Smithfield Club.' 

"At present a white breed is the most fashionable, 
^ which means salable, in Bedfordshire. 



KINNEY ON SWINE. 



79 



"Another very eminent Bedfordshire farmer says: 
1 The breed of pigs in this country is wretchedly bad, and 
has been ever since I have known it.' 

"A third writes me: ■ The Woburn breed, described 
by Youatt, was a good sort of pig, of no particular char- 
acter, except great aptitude to fatten. They were discon- 
tinued in consequence of the sows being very bad suck- 
lers, in favor of a cross-bred animal, the produce of Berk- 
shire sows aud white Suffolk boars, the best that could be 




Figure 25.— ESSEX sow. 

got. These are prolific, of good quality, can be fed at 
any age, and to a fair medium weight. A cross like this 
pays the farmer best.' 

" Herefordshire has a useful white pig, but no atten- 
tion has been paid to it. 

" The dairymen in Cheshire breed and buy a great 
many dark pigs, black, black-spotted, and red-and-black, 
of the Shropshire and Welsh breeds, using Berkshire 
boars, and also Manchester or Yorkshire boars. 

"A tenant of R. Egerton Warburton, Esq., of Arley 



80 KINNEY ON SWINE. 

Hall, writes in answer to a set of questions which that 
gentleman was kind enough to circulate among his ten- 
ants: 

" ' There is no distinct Cheshire breed. The pigs are 
mostly cross-bred, short-eared, and long-sided. The fa- 
vorite breed is a cross between Berkshire and Chinese.' 

" The Shropshire, of which great numbers are intro- 
duced into Cheshire by traveling pig-jobbers, are of a 
dark red-and-black color, long-snouted and lengthy; not 
very fine in the coat. 

" The Welsh pigs are generally a yellow- white, but 
some are spotted black-and-white. 

"The (Cheshire) dairymen depend more on these 
Welshmen and proud Salopians than on breeding. The 
cross of the Manchester boar with the Shropshire and 
Welsh produces a larger and coarser breed than the small 
Yorkshire. 

" The Cheshire farmers buy in their stores at about 
16 weeks, feed them from 8 to 12 months, and sell them 
weighing from 240 to 300 pounds. These are considered 
in Cheshire the best selling weights for bacon. I observe 
that the farmer who uses most Welsh pigs keeps them 12 
months, and sells them at 300 pounds, which will scarce- 
ly pay for 4 months more keep than the Yorkshire, Man- 
chester, and Shropshire sold after 8 months. 

"An immense improvement has taken place in Che- 
shire pigs within the last 30 years, in quality and weight. 
They are made fat at least 6 months sooner than 30 years 
ago. 

" One farmer says few or no Irish pigs are brought 
into Cheshire; ahother, a good many, but not many as 
formerly. The great importation is of Shropshire and 
Welsh. Yet a county member, who ought to be an au- 
thority, writes me that 'Shropshire cannot boast of a 
county pig.' 

"As a general rule, dark pigs would seem to be in fa- 
vor on English dairy farms. 



KINNEY ON SWINE. 



81 



" The Middlesex is a name which has become known 
from winning prizes at the Smithfield Club in 1841, 1848, 
1850, 1851, 1854, 1856. It is not a county pig, but of the 
same class as the Windsor. Mr. Barber, of Slough, Buck- 
inghamshire, is the principal breeder and exhibitor of 
Middlesex. Captain Gunter used to show it before he set- 
tled permanently in Yorkshire. 

"The Nottinghamshire Breed, whatever that may 
be, has won one prize in Baker-street, and the Warwick- 
shire crossed with Neapolitan two, many years ago. 



82 KINNEY ON SWINE. 



CHAPTER X. 

FANCY BKEEDS. 

" By fancy breeds, I int an pigs named after a person 
or place. The prizes awarded to pigs at the Smithfield 
Club Shows are a very good evidence that the breed, if a 
breed, had good feeding qualities, although it may not 
have been suited for the ordinary work and treatment of 
a farm. Cross-bred animals have had the greatest suc- 
cess Pure Essex and Berkshire, and large Yorkshires, 
have not met as much success as at breeding stock shows. 
The most successful animals at Smithfield have been 
cross-bred. The prize-winning white pigs, under whatev- 
er name, have all had a large dash of Cumberla'nd-York- 
Leicester; tVe black pigs, of Neapolitan-Essex. 

"Among the most successful exhibitors at the Smith- 
field Club Shows, has been H. R. H., the Prince Consort, 
with what has lately been called the Windsor breed. 

"This is a white pig, the result, apparently, of many 
crosses, the prevailing blood being small York-Cumber- 
land. Thus, II. R. II. won, aceordiug to printed prize- 
list, in 

1810, with Bedfordshires. 

1817, " Bedfordshire and Yorks. 

1848, " Suffolks. 

1819, " Suffolks. 

1850, " Yorkshires. 

1851, " Bedfordshire and Suffolks. 



KINNEY ON SWINE. 83" 

(These were, all but one, second prizes.) 
1863, with Suffolks. 

(First prize and gold medal for bast pen of pigs in 
any class.) 

1854, with Windsors. 

"And since that time only the breed has been called 
Windsors. His Royal Highness (ook a first prize in small 
boars at Warwick with his Windsor breed, and a com- 
mendation for a Berkshire sow. 

*' It is a tribe greatly in demand among gentlemen 
pig-breeders, and crosses admirably with strong country 
sows. 

" The Colesuill is a white pig, closely connected 
with the York-Cumberlands bred at Coleshill, by the Earl 
of Radnor, who had stock from Earl Ducie, who had stock 
from Mr. Wyley, of Brausbj^, Yorkshire, and Mr. Brown, 
of Cumberland, for more than 20 years. The Coles- 
hills, between 1817 and 18 j0, had great success at the 
Smithfield Club Shows; since that time, they seem to 
have somewhat lost their reputation, and two of my York- 
shire correspondents describe them as * toj'S.' 'At one 
time they were of a goo.l size, but they have b} T no means 
maintained the even character that would entitle them to 
the name of a breed.' When any of Lord Radnor's stock 
pass into other hands in England, t lie produce generally 
ceases to be called Coleshills. They became Suffolks, 
Yorkshires, Middlesex, according to the fancy of the 
breeder. They are esteemed, and much better known 
among the fashionable pig-breeders in France than in 
England, and there their opponents t uni them ' drawing- 
room pigs ' — (cochons de salon). The Coleshills carried 
off first prizes and gold medals at the Smithfield Shows 
in 181(3 and IS ID, and second prizes in 1844, 1845, 1817, 
and 1850. 

"The Bushed Breed a e white, bred by the wealthy 
banker, Mr. Majoribauks, and were long called York- 
shires, and have recently b >en na a i ! after th ■:?• place of 



"84 KINNEY ON SWINE. 

birth. They have no distinctive character to distinguish 
them from their competitors. 

" The Buckinghamshire took the first Smithfield prize 
in 1840, but in these and many other names it is difficult 
to find any distinctive character. 

" This is additional evidence, if any were needed, that 
the most successful prize-winners resort to crossing. The 
whole system of awarding prizes to pigs needs a thorough 
revision. As it now stands, it is simply a means of ena- 
bling breeders to sell highly fed, cross-bred ' toys ' at 
high prices. The " Prince Albert Suffolks," which w T e now 
learn are nothing but high-bred grades, have been intro- 
duced into the United States. Perhaps the WTiter has 
less cause than he supposed, to regret that one which he 
kept until four years old, finally found her way to the 
pork barrel without ever breeding a single pig. 



KINNEY ON SWINE. 85 



'n 



CHAPTER XL 

BREEDS OF PIGS IN THE UNITED STATES. 

" We have no ' native ' American pig. Our stock ori< 
inally came from Europe, and principally from Great 
Britain. And it is highly probable that the largest and 
best specimens of the period were brought over by tha 
colonists; and as improvements were afterwards effected 
in England, good animals of the improved breeds were 
imported. 

''Attempts have also been made to improve our pigs 
by using Chinese boars and their crosses; and there can 
be no doubt that individual breeders in this way succeed- 
ed in effecting a great improvement in the early maturity 
and fattening qualities of their stock. But although these 
attempts attracted considerable attention at the time, the 
pigs so obtained were never generally popular. They 
were too small and delicate for the prevailing taste of the 
period. 

"In 1832, the Improved Berkshires were introduced 
into the United States, and soon attracted the attention 
they so well deserved. In the course of half a dozen 
years, they were introduced into nearly ever}' State in the 
Union. Breeders became excited. The agricultural pa- 
pers were filled with communications extolling the merits 
of the Berkshires — and after a careful perusal of these 



86 



KINNEY ON SWINE. 



articles at this time, we find that the statements were not 
as highly colored as might have been expected. As a 
r lie, the pigs were quite as good as they were represented 
to be. It was hardly to be expected that breeders should 
say to intending purchasers, ' It is of no use for you to 
get a well-bred pig unless you are prepared to give it bet- 
ter treatment than you do the common sort.' The trouble 
was not in the pigs, but in the farmers. Berkshires were 
fully as valuable as the breeders claimed, and } r et a great 




Figure 20.— CHESTER COUNTY WHITE. 

and wide-spread disappointment soon manifested itself. 
For a time the supply was not equal to the demand, and 
doubtless huudreds of pigs were sold as ' pure Berk- 
shire ' that were nothing but grades. But the general 
complaint was that the Berkshires were not large enough. 
The advocates of the breed met this complaint by state- 
ments of weights, giving many instances where the Berk- 
shires and their grades dressed 400 pounds at a year old, 
and that at 18 or 20 months old, they could be made to 
weigh 500 or 550 pounds, dressed. One of the prominent 
^breeders stated that he had a thorough-bred Berkshire 



KINNEY ON SWINE. 87 

that gained 496 pounds in 166 days, and when killed, 
dressed 626 pounds. 

" To meet the demand for largo pigs, fresh importa- 
tions were made of the largest Berkshires that could be 
found in England. One boar, 'Windsor Castle," imported 
in 1841, by Mr. A. B. Allen, it was claimed would weigh. 
at 2 } r ears old, wlien in good flesh, 800 pounds. At the 
same time, Mr. Allen deprecated the prevailing taste for 
such large hogs, and yery justly argued that smaller pigs, 
with less offal, would mature earlier and fatten more rap- 
idly on a given amount of food. But then, as now, the 
demand was for the largest pigs that could be found, and 
it is said that this very boar was afterwards sold to a gen- 
tleman in Ohio for $1,000. 

" But the excitement soon began to abate. Farmeis 
who had paid $50, $100, and, in one instance we have met 
with, $250, for a single pair of Berkshires, found that 
their neighbors did not like the looks of the new comers. 
Ordinary pigs were selling at from $1 to $3 per cwt., and 
few could be persuaded to pay even $10 for a pair of 
thorough-breds. Thus ended the Berkshire excitemeut. 
The reaction w r as so great, that for years afterwards there 
were farmers who would not have received as a gift the 
best Berkshire in the world. And to this day, thous- 
ands who do not know a Berkshire pig w r hen they see it, 
have a very decided prejudice against the breed. 

"A few years later, the Suffolks were introduced by 
the Messrs. Isaac & Josiah Stickney, of Boston. These 
gentlemen unquestionably procured the best specimens 
of the breed that could be purchased in England, and 
they bred them with great care and skill. Other importa- 
tions were made, and the Suffolks have probably been 
more extensively diffused throughout the New England, 
Middle, and Western States than any other improved En- 
glish breed. 

"About the same time, the Improved Essex were in- 
troduced, but, being entirely black, they never became 



88 



KINNEY ON SWINE. 



popular in the Northern States. They are principally in 
the hands of our large stock breeders, and other gentle- 
men of wealth, but are rarely found on ordinary farms. 
Being in the hands of men knowing the value of pedigree, 
they are probably, to-day. as i pure-bred ' pigs as can be 
found in the United States or in England. 

*' The large Yorkshires were introduced soon after the 
breed became noted in England, and importations have 
been made from time time. But no special efforts have 
been made to create an excitement iu regard to this breed, 
and it has not been extensively diffused. The small York- 
shires, or Prince Albert Suffolks, were introduced about 




Figure 27.— jefferson county pig. 

10 years ago, aud, for a time, attracted considerable at- 
tention. But they are not favorites with the majority of 
farmers. 

"The above comprise the principal English breeds 
that have attracted any special attention in this country, 
and before alluding to breeds originating in the United 
States, it may be well to inquire wh} T these valuable Eng- 
lish breeds have never been favorites with the generality 
of our farmers? 

" That these breeds are not now, and never have been 
popular, is unquestionably a fact. Except some kept by 



KINNEY ON SWINE. 89 

tho writer, we do not know of a single thorough-bred 
Berkshire, Essex, Suffolk, or Yorkshire pig within 10 
miles, and it is do J bt fill whether there are any in the 
county, although they have been repeatedly introduced. 
As a general rule, these thorough-bred pigs are kept only 
by persons who raise them to sell for breeding purposes- 
They are not kept for the sole object of making pork. 
For the latter purpose they are seldom as profitable as the 
offspring of a good common sow and a thorough- bred 
boar. 

" The handsomest pigs we have ever seen were so ob- 
tained; and one would think that farmers, seeing such a 
result, would continue to use thorough- bred boars. But 
such is seldom the case. They prefer to use one of these 
large handsome grades, rather than the smaller and more 
refined thorough-breds, and in this way the beneficial in- 
fluence of the improved blood is soon lost. 

"We think this is the principal reason why these 
highly-refined English breeds are not favorites with ordi- 
nary farmers. Their real value consists in their perfection 
of form, smallness of bone and offal, and the great devel- 
opment of the ham, shoulder, cheeks, and other valuable 
parts; and added to this is their ability to transmit these 
qualities to their offspring. This ability is in proportion 
to their purity, aud hence the value of pedigree. When 
one of these pure-bred boars is put to a good grade or 
common sow, we get precisely what we waut— pigs hav- 
ing the form, the refinement, the early maturity, smallness 
of offal, and tendency to fatten of tho thoroughbreds 
combined with the vigor, constitution, appetite, and great 
digestive powers of the larger and coarser sow. In other 
words, as far as the production of pork is concerned, we 
get a perfect pig— and there the improvement ends. We 
have attained our object, and all that we have to do is to 
repeat the process. To select boars from these grade pigs 
and to use them in hopes of getting something better is 
mere folly. It can lead to nothing but disappointment 



93 KINNEY ON SWINE. 

and yet this is the common practice of those who are. once 
in a while, induced to try the thorough-breds. They 
soon find themselves possessed of a stock of non-descript 
pigs, none of them equal to the first cross, and some of 
them inferior to the sow first put to the thorough-bred 
boar. Then w r e hear complaints of the ' degeneracy * 
of the improved breeds, wheu, in point of fact, no sensi- 
ble man could expect any other result. Another cause of 
the unpopularity of the thorough-bred English pig is, the 
wretched treatment to which they are often subjected. 
When we first commenced keeping thorough-bred pigs, a 
farmer of the neighborhood who, some years before, had 
paid a high price for a pair of Suffolk pigs, aud who failed 
to raise a single thorough-bred pig from them, remarked: 
' You will soon get tired of this business. I have tried it. 
They won't breed. You are keeping them too fat. The 
only way to treat them is to turn them to a straw stack, 
aud let them live on that.' The fact that he never raised 
a pig from his sow did not commend his treatment, and 
we continued feeding our pigs sufficient food to keep 
them growing rapidly, and have had no cause to regret it. 
The only sow that has ever failed to breed with us was a 
Prince Albert Suffolk, purchased in the neighborhood 
from a farmer who had probably tried the ' straw-stack * 
mode of feeding. 

"The aim of a good breeder of pigs is to get a breed 
that will grow rapidly and mature early. And the better 
the breed, the more rapidly they will grow. But the best 
stove in the world cannot give out heat without a supply 
of fuel; neither can the best-bred pig in the world grow 
rapidly without food; and the more thoroughly the power 
to grow rapidly has become established by long and care- 
ful breeding, the le33 capable does the pig become to 
stand starvation. It may sometimes be necessary to 
starve a pig for a short time when it has become too fat. 
In this case the pig gets food from its cwn fat aud flesh,, 
and sustains no permanent injury. But to starve a young 



KINNEY ON SWINE. 91 

growing pig is alwa} T 8 injurious — and the more rapidly 
the pig is designed to grow, the more detrimental and 
permanent will be the effects of such treatment. The 
handsomest lot of white pigs we have ever raised were 
from a sow got by a thorough- bred Earl of Sefton (York- 
shire) boar. She was a very large sow, and not coarse for 
her size. This sow we put to a thorough-bred highly, re- 
fined Prince Albert Suffolk, and had a litter of 'beauties.' 
There was not a poor pig among them, and they were so 
uniform that it was difficult to tell one from another. The 
sow ha \ been liberally fed, and at the time of pigging 
was very fat, and we continued to feed her and the little 
ones all they could eat The result was a lot of pigs that 
we have never seen excelled. Encouraged by this result 
we purchased from a neighbor, at an extra price, a litter 
of pigs got by the same thorough-bred boar, and at the 
same time another litter of common pigs from another 
neighbor. Both litters ran together, had the same food 
and treatment, and the common pigs did better than the 
grade Suffolks. 

" The grade Suffolks were, in fact, decidedly poor pigs 
—a very different lot from the pigs from our own sows; 
got by the same boar. One cause of the difference must 
probably be assigned to the fact that the sow was not as 
large or as good as ours, and was not as well fed. And 
another ieasou for the difference w T as, the pigs, for the 
first two months, had not had all the food they were ca- 
pable of eating. They never recovered from this neglect, 
and the common pigs were a stronger, more vigorous, and 
healthier lot, and ultimately made much the heaviest 
pork If w t c had had no other experience than this, we 
should certainly condemn thorough-bred pigs. But we 
know the fault was not in the breed, but in the treatment 
that the sow and her young litter had received. Com- 
mon pigs are better than improved pigs that have been 
injured, while young, by neglect and starvation, but the 
improved pigs, if the mother has been liberally fed, and 



92 KINNEY ON SWINE. 

they themselves are allowed as much food as they require 
to grow rapidly, will be found altogether superior to the 
common pig, and vastly more profitable. 

" To say that, up to the time they shut them up to 
fatten, the majority of farmers half starve their pigs, will 
not be considered too strong au assertion by any one who 
has turned his attention to the subject. And this being 
t'ne case, it is very evident that the improved English 
breeds cannot be popular— and the same is true of all 
other improved breeds of animals. We must adopt a 
better system of farming bef.re we can hope to see the 
improved breeds of cattle, sheep, and pigs generally in- 
troduced and fully appreciated. Improved breeds neces- 
sitate improved farming, and improved farming cannot 
be very profitable without improved breeds, improved seed 
and improved implements. To tell a poor farmer that 'it 
is just as easy to raise a good animal as a poor oue,' is 
telling him what, in his case, is not true. If he thinks he 
can do so merely by buying one or two improved animals 
to start with, he will soon find out his mistake. He 
should first improve his farm, adopt a better system of 
feeding and management, and then he will find it nearly 
as easy to raise good animals as poor ones, and vastly 
more profitable. 



KINNEY ON SWINE. 93 



CHAPTER XII. 

BREEDS MOST POPULAR IN THE UNITED STATES. 

; ' We are now prepared to consider the breeds of pigs 
which are most popular in the United States, and may be 
able to discover the cause of their popularity. 

CHESTER COUNTY WHITE PIGS. 

"The most popular and extensively known br«ecl of 
pigs in the United States at this time is, unquestionably, 
the Chester County breed, or, as they are generally call- 
ed, the "Chester Whites." The rearing and shipping of 
these pigs have become a very large and profitable busi- 
ness. One firm alone in Chester Co., Penn., informs us 
that, for the last 3 or 4 years, they have shipped from 
2,500 to 2,900 of these pigs each year, and many other 
breeders have also distributed large numbers of them. 

"There are several reasons why the Chester Whites 
[Figure 2G] are more popular than the English breeds. 
In the first place, they are a large, rather coarse, hardy 
breed, of good constitution, and well adapted to the sys- 
tem of management ordinarily adopted by the majority 
of our farmers. They are a capital sort of common swine, 
and it is certainly fortunate that they have been so exten- 
sively introduced into nearly all sections of the country. 
Wherever Chester Whites have been introduced, there will 



94: KINNEY ON SWINE. 

be found sows admirably suited to cross with the refined 
English breeds. No cross could be better than a Chester 
White sow with an Essex, Berkshire, or Small Yorkshire 
thorough-bred boar. We get the form, refinement, early 
maturity, and fattening quaalities of the latter, combined 
with the strong digestive powers, hardiness, and vigorous 
growth of the Chester Whites. If the first cross does not 
give pigs possessing sufficient refinement, and early matur- 
ity, a good, thrifty, well-formed sow should be selected 
from the litter and put to a thorough-bred boar, and this 
second cross will, so far as our experience goes, be as re- 
fined as is desirable for ordinary farm pigs. When the 
pigs are to be killed at 4 or 5 months old for fresh pork, a 
sow may be selected from this second cross, and again put 
to a thorough-bred boar. This is probably as far as it is 
desirable to carry the refining process. The pigs from 
this third cross would have 87J per cent of thorough-bred 
blood in them, and so far as the production of pork is 
concerned, would be more profitable thau the thorough- 
breds. 

" We think this is the proper use to make of the Ches- 
ter White pigs. They have many excellent qualities. 
They are large, hardy, strong, vigorous, have good con- 
stitutions, breed well, and are good mothers. Whether, 
as a breed, they are thoroughly established, is rather 
doubtful. There are probably families among them that 
have been bred long enough to permanently establish 
their good qualities. But it is certain that many Chester 
Whites have been sent out that produce litters, the pigs 
of which differ from each other as widely as the litters of 
common sows— and far more widely than the litter of a 
common sow put to a thorough -bred boar. 

"Paschall Morris, of Philadelphia, who had bred 
Chester Whites for many years, and who is thoroughly ac- 
quainted with the breed, describes them as follows: 
' They are generally recognized now as the best breed in 
this country, coming fully up to the requirments of a far- 



KINNEY ON SWINE. 95 

mer's hog, and are rapidly superseding Suffolks, Berk- 
shires, and other small breeds. 

" The best specimens may be described as long and 
deep in the carcas, broad and straight on the back, short 
in the leg, full in the ham, full shoulder, well packed for- 
ward, admitting of no neek, very small proportionate 
head, short nose, dish face, broad between the eyes, mod- 
erate ear, thin skiu, straight hair, a capacity for great size 
and to gain a pound per day until they are 2 years old. 
Add to these, quiet habits, and an easy taking on of fat, 
so as to admit of beiug slaughtered at almost any age, 
and we have what is considered in Chester County, a 
carefully bred animal, aud what is known elsewhere as a 
fine specimen of a breed called 'Chester County White.' 
They have reached weights of from 600 to 900 pounds. 

" We have recently heard of a case where a farmer 
in the West had purchased some pigs from Chester Coun- 
ty, and wrote back that part of them were full blood, 
part half-blood, and part no Chesters at all. We know of 
another case where a purchaser insisted that a pig from 
Chester County was half Suffolk. 

"There is considerable misapprehension about the 
Chester County breed, so-called. It is constantly forgot- 
ten that it is not an original, but a made up breed. They 
differ from each other quite as much as any one known 
breed differs from another. W T e have often seen them, — 
and the offspring, too, of good animals, — with long noses, 
which would root up an acre of ground in a very short 
time, slab-sided, long-legged, uneasy, restless feeders, re- 
sembling somewhat the so-called race-horse breed at the 
South, that will keep up with a horse all day on takiug 
much trouble to go through it. They show more develop- 
ment of head than ham, aud as many bristles as hair, and 
are as undesirable a hog as can well be picked up. Auy 
traveler through Chester County can see such specimens 
continually. The standard of excellence in all animals, 
no matter how high or how pure may be the breed, so- 



96 KINNEY ON SWINE. 

called, is only to be kept up by judicious care in feeding, 
breeding and management. If either is neglected, they 
are sure to run our, and go down hill. With swine most 
especially. ' the breed is said to be in the trough.' 

" When persons speak, therefore, of a pure Chester 
hog, or a half-blood, or a quarter blood, we consider it 
only absurd. There is no such thing. By an original 
breed is meant, one that has been long established, and 
of which there are peculiar marks aud qualities by which it 
has been long known, and which can be carried down by 
propagation. Such is the Devon cow and the Southdown 
sheep The difference in results between an original and 
a recently made up breed may be compared to that be- 
tween a seedling and a grafted variety of fruit. If the 
seed of a very fine pear or apple is planted, there is no 
certainty, perhaps no probability, that the fruit w T ill be 
the same as the parent. A graft of the parent tree, how- 
ever, always produces the same. The results of the other 
are accidental. The law of breeding domestic animals, 
that 'like produces like,' applies more certainly to dis- 
tinct and original breeds, like Devons or Southdowns, 
than to a made up breed of recent origin, like the Chester 
County hog. The owner of a very fine animal, who, for 
several }*ears, has been selecting his stock carefully, and 
feeding them liberally, has the chances greatly in his fa- 
vor that ' like will produce like,' but there are very often 
to be seen very poor specimens from good parentage, and 
also very good individual animals from very inferior pa- 
rents. We have one now which, at a year old, will not 
weigh over 250 pounds ; she is the offspring of large and 
w r ell-shaped parents. In adjoining pens are others which, 
at the same age, will w r eigh about 400 pounds. The hair, 
sometimes, is straight, at others, waved or curly. The 
ear is often small and erect, then again large, thick, and 
lopped, like that of an elephant. Blue spots often appear 
on the skin, and sometimes black spots on the hair. 
These and other great variations, in external form and 



KINNEY ON SWINE. 97 

other qualities show that the Chester County pig repre- 
sents his individual self, and is not a type of a well estab- 
lished breed. 

"In the best specimens there are, however, a contribu- 
tion of more valuable points than belong to any other. 
As Ellman and Webb and Bakewell did with sheep, and 
with a far less favorable starting point, it is hoped some 
one may be found to take up the Chester County hog, 
and, by a persevering course of careful selections, breed 
him up to a still higher standard, and give him a more 
detiuite type and characer. 

"Any one can do this for himself, but the constant 
variations in their appearance would seem to show that it 
has not yet been done by any one. An impure South- 
down lamb cannot be produced from a full-bred dam aud 
sire; and yet a misshapen and ill-shaped pig is sometimes 
produced from what are called ' pure Cbesters.' 

"Coming from a distinguished advocate and breeder 
of Chester County pigs, this statement is as candid as it 
is explicit. We may take it for granted that the Chester 
W'hites are not an established breed, like the Berkshires 
or Essex. They will not breed true. This would not be 
so very objectionable in itself, but it follows that, when 
we wish to improve our common stock, we should not re- 
sort to a Chester County boar. It is an axiom in breed- 
ing that we should use nothing but thorough-bred males. 
Chester County sows, when judiciously selected, are far 
superior to our ordinary run of pigs, and this breed will 
long continue valuable for the purposeof furnishing good 
breeding sows to cross with some good thorough-bred 
boar of the English breeds. 

"And it may be, as Mr. Morris suggests, that we shall 
be able to so improve the Chester County pigs by such 
'a persevering course of careful selections,' as to give 
the breed a better and 'more definite type and character,' 
and to so thoroughly establish these characters, that we 
may use the boars with a reasonable prospect of improv- 



98 KINNEY ON SWINE. 

ing any common breed with which they are crossed. Un- 
til this is doue, however, it will be a mistake to use Ches- 
ter County boars, except for the purpose of obtaining 
large, vigorous sows, to be crossed with some thoroughly 
established breed. 

" The 'Hog Breeders' Manual,' a little work published 
in the interest of Chester County pigs, says: 'The 
Chester and Suffolk make a very fine cross. If a new 
breed could be made by crossing tbese two breeds, and 
continuing, and the offspring were a uniform mixture of 
the two, I should consider it the maximum of perfection.' 

" In other words, the Chester Whites are too coarse, 
and need to be refined by crossing with some of the thor- 
ough-bred English breeds. This is undoubtedly true; 
and coming from a prominent breeder of Chester Whites, 
may be regarded as decisive on this point. But why 
should a farmer wish for a 'new breed' when, by using a 
thorough-bred Suffolk boar on a Chester White sow, he 
can attain at one step the 'maximum of perfection V True, 
he cannot breed from these perfect pigs. He cannot hope 
to make them 'more perfect;' but by continuing to use 
thorough-bred boars, he is always sure of obtaining good 
pigs. What more is needed? We think it would be a 
mistake if the Chester White breeders should refine their 
pigs too much. The chief value of the breed consists in 
its size and vigor, and in furnishing strong, healthy sows, 
to be crossed with thorough-bred boars of a refined breed. 
There is no object to be gained by refining, or, in other 
words, reducing the size and vigor, of the Chester Whites. 

"Cheshire" or jefferson county pig. 

" This breed of pigs originated in Jefferson County, 
N. Y. For a dozen years or more they have been exhibit- 
ed at the Fairs of the New York State Agricultural Soci- 
ety, and for the last 6 or 7 years have carried off nearly 
all the prizes offered for pigs of the large breed. They 
were first exhibited, to the best of our recollection, under 



KINNEY ON SWINE. 99 

the names of "Cheshire and Yorkshire," and afterwards 
as "Improved Cheshires," and in 1868, one of the largest 
breeders exhibited them as Improved Yorkshires. These 
different names, in different years, indicate the nature of 
the breed. They have been very extensively distributed 
throughout the country, and especially in the West, un- 
der the name of 'Cheshires.' It would be better, we think, 
to call them the 'Jefferson County' pigs, as indicating the 
place rather than the nature of their origin. The latter is 
uncertain, while there can be no doubt that Jefferson 
County is entitled to the credit of establishing a very pop- 
ular and valuable breed of pigs. 

" The old Cheshire pig was one of the largest and 
coarsest breeds in England, but Sidney says 'these un- 
profitable giants are now almost extinct.' A Cheshire, 
England, correspondent of this author writes, under date 
of March 17, 1860, as follows: 'The old, gigantic, long, 
legged, long-eared pig, of a large patched black and white 
color, is almost extinct. My son met with a fine speci- 
men last year in a sow which he brought to breed with 
our boar of the Berkshire small breed, but changed his 
mind and fed her. She showed no propensity for fatten- 
ing at 2 years old. She weighed, when killed, 852 pounds; 
but as 6| cents was the best we could get for her, we took 
her for the family, and the meat was surprisingly good. 
She was lean fleshed* Each ham weighed 77 pounds. 

" It is said that a large sow of the old Cheshire breed 
was taken from Albany to Jefferson County, and about 
the same time some thorough-bred Yorkshires were intro- 
duced into the same neighborhood from England. We 
have not been able to definitely establish the fact, but it 
is highly probable that the pigs which were first exhibited 
at the N. Y. State Fair as 'Cheshire and Yorkshire' were 
from Yorkshire boars, crossed with the descendants of 
this sow. The pigs, as we recollect them when first ex- 
hibited, were very large, rather coarse, but well shaped. 
Since then, they have, from year to year, approximated 



100 KINNEY ON SWINE. 

more closely to the Yorkshires. They are still large, but 
have finer bones and ears. The best specimens, as shown 
by the leading breeders, are as handsome pigs as can be 
desired. Color, white; small, fine ears, short snout, with 
a well -developed cheek; long and square bodied; good 
shoulders anp hams, and very small bones for such large 
hogs. 

"As compared with the Chester County breed, they 
are nearly or quite as large, have finer bones, ears, and 
snout, and are altogether superior in form, beauty, and re- 
finement to any Chester Whites we have ever happened 
to see. They have doubtless obtained this refinement 
from the Yorkshires. The leading breeders in Jefferson 
County admit very freely that the breed is of mixed ori- 
gin, but it is claimed that they have been kept pure suffi- 
ciently long to thoroughly establish the breed. We be- 
lieve that this, at any rate, has been the aim of some of 
the breeders. W T hen thoroughly established, the breed 
will occupy a similar position to pure-bred large York- 
shires. The boars will be useful to cross with coarse 
Chester White sows, where larger hogs are desired than 
can be obtained by using Berkshire, Essex, or Suffolk 
boars. 

THE MAGIE (OHIO) PIGS. 

"The Hon. John M. Millikin, in his Prize Essay on 
the Agriculture of Butler County, Ohio, gives an account 
of a large breed of pigs which have obtained considerable 
celebrity in some parts of the West. He says: 

"No county in the United States, of equal area, has 
produced so many hogs of superior quality as the county 
of Butler. The breed which is so highly esteemed by our 
farmers is the result of careful and judicious breeding, 
conducted by our best breeders in this county, and the 
adjoiniug county of Warren, for the last 40 years. 

"The precise history of the method adopted to pro- 
duce this popular breed of hogs cannot be given as fully 
and as reliably as its present value and importance de- 



KINNEY ON SWINE. 101 

tnand. The best information, of a reliable character, 
which can be obtained, gives us to understand that as 
early as about 1820, some hogs of an improved breed were 
obtained and crossed upon the then prevailing stock of the 
country. Among the supposed improved breeds of hogs, 
there w T ere the Poland and Byefield. They are repre- 
sented as being exceedingly large hogs, of great length, 
coarse bone, and deficient in fattening qualities. Subse- 
quently more desirable qualities were sought for, and the 
stock produced by the crosses with Poland, Byefield, and 
other breeds, underwent very valuable modifications by 
being bred with an esteemed breed of hogs then becom- 
ing known, and which were called the Big China. They 
possessed important qualities in which the other breeds 
were sadly deficient. At a later period, Mr. Wm, Neff, of 
Cincinnati, an extensive pork packer, and fond of fine cat- 
tle and hogs, made some importations of fine stock from 
England. Among ihem were some Irish Graziers. They 
were white in color, of fair size, tine in the bone, and pos- 
sessing admirable fattening qualities. Berkshires, about 
the same time, were attracting much attention, and both 
breeds were freely crossed with the then existing stock of 
the county. The result of these crosses was highly ad- 
vantageous in the formation of a hog of the most desira- 
ble qualities. The Berkshires had obtained, w r ith many 
breeders, great favor, while others objected to them, be- 
cause they thought them too short, and too thick in the 
shoulder. Neverthless the Berkshire blood was liberally 
infused into our stock of hogs, but in such a judicious 
manner as to obviate the objections urged against them, 
and to secure their conceded good qualities. 

" Since the formation period of our breed of hogs, as 
above stated, there have been no material or decided in- 
novation upon the breed thus obtained. Our breeders 
have carefully selected and judiciously bred from the best 
animals thus produced among us. Where defective 
points have been apparent, they have been changed by 



102 KINNEY ON SWINE. 

careful breeding. There has not been, for many years, 
any admixture of other breeds of hogs. Our own breed is 
now, and has been for nearly 30 years, the stock predom- 
inant in this county. Our breeders believe that they have 
a well established breed of hogs, which is unsurpassed in 
the most desirable qualities of a good hog. This breed of 
hogs, although of recent origin, may be regarded as thor- 
oughly and permanently established. They have been 
bred so long, and with such judgment and uniform suc- 
cess, that they may be confidently relied upon as possess- 
ing such an identity and fixity of character as a distinct 
breed as to give assurance that they will certainly and 
unmistakably propagate and extend their good qualities. 

" They can scarcely be said to have a well-established 
distinctive name. They are extensively known as the 
'Magie stock.' They are sometimes called the 'Gregory 
Creek hogs,' but more generally they are known as the 
'Butler County stock.' It will be doing no one injustice 
to say that D. M. Magie has bred these hogs as extensive- 
ly and judiciously as any other man in the county. He 
has not only bred them for his own use, but also to sup" 
ply the extensive demand that has been made upon him 
from all parts of the West and Northwest. 

" While we claim that Butler County has more good 
hogs than any other county in the State, we do not desire 
to do our neighbors any injustice by appropriating all the 
credit for this breed of hogs to ourselves. Warren coun- 
ty assisted in the formation and establishment of this 
breed of hogs. They continue to raise them in their puri 
ty and full perfection, and take into the market as fine 
lots of hogs as have ever been raised and sold. 

" In verification of w T hat w T e claim, we propose to show 
the averages of hogs sold and delivered to packers — not 
isolated cases, nor single specimen hogs, but the lots of 
hogs raised by our farmers and sold in the market. These 
hogs are usually wintered over one winter, and are sold at 
ges ranging from 18 to 21 months. 



KINNEY ON SWINE. 



103 



Mr. Magie has made the following sales: 
One lot ol 63 Hogs Average weight 



40 
' 80 
1 00 

100 
1 43 
1 35 

•1_M) 



Thomas L. Reeves sold 39 head, 17' : months old, 
Jeremiah Beatty " :;."> 
L. Miltenberger " 35 
Abraham Moore " 4() 
William Gallager " 71 

the first 22 of same, 



averaging 459 
4385 

440 

4G0 

. " 47:; 

528 



.444 pounds. 
417 
.433 
.400 
.413 
. 408 
. 467 
.451 
.458 



pounds. 



"These are individual lots, among many which have 
been noticed as remarkable for their high average. Al- 
though they never have been equalled, so far as the pub- 
lic know, yet some may regard another kind of evidence 
as more conclusive. To such we submit the following 
facts, kindly furnished by Mr. Chenoweth, who, for many 
years, has weighed the hogs packed by Jones & Co., at 
Middletown, in this county. The hogs there packed are 
mainly furnished by citizens of this county, and Warren 
County. 

In the season of 1862-3, there were packed 4,9.5(3 hogs, averaging 305 pounds. 
1863-1, " " 5,-538 " " 276 " 

44 4i 1864-5, " 44 5,370 " " 282 

1865-6, " " 6,003 " »■ 345 " 

1866-7, 44 " 5,013 li 44 335 " 

In 1867-8, a dozen of the best lots averaged 459 pounds. 

"'These figures,' says Mr. Millikin, ' must decide the 
superiority of our breed of hogs over all others. To pro- 
duce such averages, the stock must be of the best quality, 
and then care and judgment in breeding must be prac- 
ticed, and good attention given in raising and fattening.' 

" It is evident that the Butler County farmers know 
how to raise and fatten hogs. But it does not follow, 
from the figures given above, that there is necessarily any 
special merit in the Magie breed. We know farmers who 



101 KINNEY ON SWINE. 

take great pride in having heavy hogs, who make them 
weigh, from 450 to 500 pounds at 18 or 20 months old. 
And yet these very hogs are of such a kind, that no intel- 
igeut man, who is acquainted with the merits of the im- 
proved breeds and their grades, would tolerate on his farm 
for any other purpose except to cross with some highly re- 
fined thorough -bred boar. We are not acquainted with 
the Magie hogs, and would not be understood as saying 
that they are of this kind. They may be the best breed 
in the world, but the fact that the credit of the breed is 
awarded to the county, and not to individuals, does not 
indicate any special and decided characteristics. Breeds 
do not originate in this w T ay. It is not to the farmers of 
Leicestershire that we owe the Leicester sheep, but to 
Robert Bakewell; it is not to the farmers of Durham, but 
to the Messrs. Collins, that we owe the Durham or Short- 
horn cattle. The farmers of Sussex are entitled to no 
credit for the Sussex or Southdown sheep. Ellman did 
more to improve these sheep than all the other Sussex 
farmers had to accomplish in 1,000 years. We owe the 
Essex hogs to Lord Western and Fisher Hobbs, and not 
to the farmers of the county — and so it always is. The 
old Essex pig is one of the worst in England; Fisher 
Hobbs made it one of the best in the world. 



KINNEY ON SWINE. 105 



SECOND DIVISION. 



DISEASES OF THE SEPARATE ORGANS. 



CHAPTER XIII. 

INFLAMMATION OF THE STOMACH. 

Inflammation of the stomach does not occur very of- 
ten as an independent or primary affection; but it is usu- 
ally the result of, or connected with, some other disease. 

Causes.— Caustic and irritating substances taken into 
the stomach. Some corrosive mineral or vegetable pois- 
on often prove fatal by causing inflammation, or some 
foreign substance lodged in the stomach, such as cockle- 
burrs, wheat or rye beards. The driuking of cold water 
when the hog is very hot is also among the causes. 

Symptoms. — In severe cases there is burning pain in 
the stomach, with constant nausea and vomiting, and a 
great desire for water. The pain is increased by pressure 
on the stomach, and by a deep inspiration. The hog can 
not bear a warm drink, for it will be immediately thrown 
up; and even cold water, if much is taken, soon produces 
distress by distending the 'stomach. 



106 



KINNEY ON SWINE. 



The tongue is either red at the tip and edges, with a 
whitish fur in the middle, or is red all over. 

The bowels are always constipated, unless they are 
inflamed. The pulse is frequent, small, and corded; 
breathing short and hurried; skin hot and dry, and the 
urine highly colored. 

If the disease grows worse, the tongue becomes 
smooth, red, and dry; the skin becomes smooth and pale; 
pulse more frequent, feeble, and thread-like. The body 
becomes much emaciated; debility and restlessness in- 
crease, and delirium sets in. Hiccough, vomiting of dark 
colored matter, cold extremities, or a complete cessation 
of pain, without improvement in other respects, are to be 
regarded as fatal symptoms. 

In milder forms of the disease, of course, the symp- 
toms will be of a milder character also. Milder cases usu- 
ally yield very soon to proper treatment; but, if neglected, 
may run on for weeks. In the treatment of this disease 
the bowels must be opened, and if it cannot be done by 
cathartics, it must be done by injections; and, as the hog 
l s always thirsty, if it be a growu one, mix about three or 
four teaspoonfuls of Mandrake, to one quart of water, 
left in a small trough or vessel for it to drink If it re- 
fuses the water, mix the above with one gill of castor oil. 
Kepeat this dose every two or three hours until you have 
obtained a passage, after which feed some nutritious 
slops. Nothing but the most bland and least irritating 
food should be used. 



KINNEY ON SWINE. 107 



CHAPTER XIV 



BLEEDING FROM THE STOMACH. 



This disease is generally known as vomiting blood, 
and consists in a discharge of blood by the mouth, usu- 
ally in considerable quantities, attended with vomiting. 
It may be caused by blows on the region of the stomach 
or anything that will cause a determination of blood to 
that organ. It may also arise from ulceration of the 
stomach Most usually, perhaps, it arises from debility 
and relaxation of the blood vessels of the inner coat of 
the stomach. 

Bleeding from the stomach may be distinguished 
from that of the lungs by the discharges being preceded 
by pain and anxiety in the stomach, unaccompanied with 
cough. The blood is discharged by vomiting, and in 
greater quantity. It is also of a darker color, and is usu- 
ally mixed with the ingesta or food. 

If the infection be but slight, a few doses of table 
salt and vinegar may be sufficient to suppress it. Alum 
water is good. If this fails, give a strong tea of Beth 
Root. Bugle weed is good. A strong tea may be given 
cold from time to time until the discharges of blood have 
ceased. 



108 KINNEY ON SWINE. 



CHAPTER XV. 



INFLAMMATION OF THE BOWELS. 



Inflammation of the bowels is characterized by acute 
pain in the abdomen, costiveness, more or less fever, 
and sometimes vomiting. 

Causes. — The disease may be caused by obstinate 
and long-continued costiveness; by wounds and injuries 
to the intestines; by the eating of some irritating food, 
or by cold. 

Symptoms. — Burning and acute pains in the bowels, 
usually obstinate costiveness, vomiting of dark billious 
matter, urine highly colored, pulse quick, hard, and con- 
tracted; some fever, thirst, and great loss of strength. 

Treatment. — Give one gill of cold-pressed castor oil, 
with half as much olive oil, and a big spoonful of spirits 
of turpentine, to grown hog: two big spoonfuls to shoats; 
half a big spoonful to pigs. Repeat it every two hours 
until there is an operation. Should repeated efforts prove 
vain, then use the following injection: Milk, molasses, 
and salt water, dissolved together, and you will not fail. 



KINNEY ON SWINE. 



CHAPTER XVI. 



DIARRHCEA. 



The discharges in this complaint are more eoploas.- 
thiu, and watery than in dysentery, and there is muck 
less pain, griping, fever, and tenesmus, or straining at 
stools. A predisposing cause of diarrhoea, is the eating 
of green vegetable matter, such as young tender clover 
and other food, such as green fruit where they may have 
an opportunity or access to orchard, or any irritating, or 
indigestible matter, especially where they may not be ac- 
customed to that kind of food. Sour slops will almost 
universally create this disease among very young pigs,, 
when fed to the sow. Diarrhoea is not as dangerous as 
dysentery— indeed, seldom dangerous, unless permitted 
to run too long. 

Where the stomach is thus deranged, it will hi weU 
to commence the treatment by a good emetic of lobelia. 
to uuload the stomach. The action of the emetic will 
check the inordinate action of the bowels, produce a de- 
termination of blood to the surface, open the pores of tfee 
skin, and excite a more healthy action of the digestive or- 
gans. I have found in my prctice a good emetic will al- 
ways render the cure more speedy and certain. The a. 
give to them or in their drink a decoction or tea of black- 



130 KINNEY ON SWINE. 

"berry root and white oak bark. Dose, one quart to grown 
hog or even one quart to shoats, and to pigs in propor- 
tion. Be careful not to check the bowels too quickly. 
At any time you see the stools change to a healthy color, 
eease .giving the medicine. 

If mortification should be apprehended, give a tea- 
spoonful of Wild Indigo (Captista Tenctaria), to pigs; 
two teaspoonfuls, to grown hogs, every two hours. This 
is good in all putrid affections. 



KINNEY ON SWINE. Ill 



CHAPTER XVII. 



DYSENTERY OR BLOODY FLUX. 



This disease usually comes on with a frequent desire 
to go to stool, and with severe pains in the belly. The 
stools are usually small in quantity and often mixed with 
blood. There appears to be some peculiar sensation of 
bearing down as if the whole bowels were falling out, ac- 
companied with extreme pain. 

This disease, which has engaged the attention of so 
many Medical writers, is more frequent in the autumnal 
months than during any other season of the year. The 
animal frame at this time is generally relaxed aud debili- 
tated by long exposure to the stimulus of a high atmos- 
pherical temperature, when the digestive organs and in- 
testinal canals necessarily partake of this debility, and 
are more easily irritated than they would be under other 
circumstances. 

Dysentery, occurring in its simple form, generally 
arises from diet, either in the shape of too rich or some 
unwholesome food, or in improper quantities; often from 
exposure as the nights turn cool. After a hot day, the 
hog, like a person, feels these changes, and their general 
system becomes affected in like manner by these changes- 
Dysentery ie either direct or sympathetic. The direct 



112 KINNEY ON SWINE. 

arises from improper diet or food; the sympathetic or in- 
direct causes are those which operate on the bowels 
through the medium of other organs, chiefly of skin, liver, 
and lungs. 

Remedies.- -I have found in this disease, when not ac- 
companied by fever, that simple remedies would relieve it 
in a short time. Rhubarb, burned to ashes in any old 
iron vessel, stirred until it turns to a black color or is well 
burned, is an excellent remedy. Give two teaspoonfuls to 
a shoat; double the dose for a grown hog, three or four 
times a day, by mixing it with a little water. Half a gill 
of castor oil, with one to three or four teaspoonfuls of 
laudanum, taken once each day, will often be all that is 
required. In administering the last prescription, be care- 
ful as to quantity to pigs — big spoonful of castor oil to 20 
or 30 drops of laudanum. 

This disease is often very prevalent among hogs, and, 
in fact, is the disease so widely known as Hog Cholera — 
the same disease that was reported by Dr. Snow r , of Prov- 
idence, Rhode Island, as reported to the Department of 
Agriculture, Washington, D. C, in 1861. 

A writer in the Country Gentleman found a drench 
of alum-water effective, which is certainly excellent in 
this disease as an astringent. In fact, almost any astrin- 
gent in connection with a light cathartic and febrifuge 
will quiet the bowels. 

The most reliable remedy that I have discovered in 
practice is the following: 

Bicarbonate of Soda, 1 pound; 

Senna Leaves, \ pound ; 

Seueca Snake Root, (Polygala Senega) J pound; 

Red Root (Ceonothus Americanus) \ pound; 

Alum, \ pound. 

These should be finely pulverized and well mixed, to 
be fed from two to three times each day until the bowels 
are checked. It should be fed dry if they w T ill eat it; if 
not, mix it with water for them. 



KINNEY ON SWINE. 



113 



Dose. — Three teaspoonfuls to grown hogs. 
Two teaspoonfuls to shoats. 
One teaspoonful to pigs. 
Allow them no water without medicine mixed in it, 
and but little of that. 



114 KINNEY ON SWINE. 



CHAPTER XVIII. 



CONSTIPATION OF THE BOWELS. 



Constipation with some hogs, as it does with some 
persons, becomes a habit, especially through the winter 
season, where the farmer permits his hogs to bed or lie 
about old barns, straw piles, and around heaps of manure 
or any other place of that kind. The hog dislikes the 
cold, and consequently it keeps its bed, week in and w T eek 
out, through a long winter of four to six months, emerg- 
ing from its bed only long enough to swallow its food, 
then retire again ; and thus go on for a week without a 
single evacuation. The consequence is that before the 
spring opens, the liver and lungs become affected, consti- 
pation and fever set in, and he has a herd of diseased 
hogs; and constipation becomes the leading cause of oth- 
er diseases. It then becomes of the utmost importance to 
attend to this matter strictly. 

To prevent your hogs becoming thus constipated, 
have a lot to feed in separate from the one in which they 
sleep. Call them from the lot or pen where they sleep 
into the next before you feed them. See to it that they 
all come. If there be any missing, drive them out. See 
that there is not one left, then feed. Close the gate and 
let them remain out during the day, or, if there should be 



KINNEY ON SWINE. 115 

cold, sleety rains, hold them out for Jail hour or two, giv- 
ing them time to evacuate or urinate before letting- tbant 
back to their bedding. Also, give them the following" 
prescription, finely pulverized and well mixed : 

Bicarb. Soda, 1 pound; 
Mandrake, J pound; 
Scammony, 5 pound; 
Blood Root, J pound; 
Pink Root, 4 pound. 

Feed in same proporiton as in former prescription- 



12*1 KINNEY ON SWINE. 



CHAPTER XIX. 



PROLAPSUS ANI 



Is a protrusion of the fundament. Though not a 
dangerous disease with the hog, if taken in time, it has 
Iseeome Tery common of late years, and is so well known 
that it is not worth while to describe it. I might say, 
l^werer, that it is usually brought about by constipation, 
and is most generally found among pet pigs where wo- 
men nave the feeding from the offal from the table or 
goTged with milk, where there is no discretion used in the 
aiaaonut fed, and the intention is to "make the pig spread 
^self. ? ' After the job is accomplished by turning the pig 
inside out, the fun is up. They take no further interest 
in it. This disease is easily cured if you will observe the 
lollowing directions : 

Stop Feeding until the pig is shrunk, then lay it upon 
tie l*oard or platform, then bathe the protuberance with 
uraim soapsuds until it becomes perfectly soft, then wash 
it -well with a strong solution of Sulphate of Zinc, replace 
it by gentle pressure until it is taken up. Be certain that 
it is entirely replaced, then feed light, and use the follow- 
ing: A small portion of salts and castor oil. Exercise 
some judgment in getting a slight evacuation of the bow- 
les. If the first dose does not accomplish this, repeat it 



KINNEY ON SWINE. 117 

until you do succeed. Quit gormandizing. Feed liberal- 
ly, but not extravagantly, and it will need no further 
treatment. 



118 KINNEY ON SWINE. 



CHAPTER XX, 

DISEASE OF THE LIVER. 

Disease of the liver, in the minds of many — I may 
say, a majority — of the people, is the great scapegoat for 
many or all the ailments to which the person is liable. 
Liver complaint is the banner unfurled to the people by 
the patent medicine men and vendors of liver pads, elec- 
tric belt makers, etc., who thus assail the pocket-books of 
the people. This disease of the hog I find to be a compli- 
cation of other diseases or complaints. Primary diseases 
of the liver are limited to the liver alone, though they are 
usually divided into two classes — acute and chronic. 

The symptoms of the acute form of the disease, as it 
manifests itself with the hog, is great uneasiness, a sense 
of paiD ; it is of pale complexion, has great depression of 
spirits, is disposed to be inactive and lie up, loses its ap- 
petite, is costive, its urine is highly colored aud deposits a 
red sediment and ropy mucus, accompanied by more or 
less fever, a dry heat, apparently attended with Jmuch 
pain, a dry cough, sometimes attended with sickness ^at 
the stomach, with vomiting. 

The chronic form, which means of long-standing, 
may be accompanied by flatulency, pain in the stomach; 
the hog seems to prefer to lie on its stomach; there is foul 



KINNEY ON SWINE. 110 

mouth, bad breath, the tongue much coated, the skin and 
white of the eyes a yellow color; the stools or evacuations 
are of a clay color, attended with great weakness and 
emaciation. These symptoms are generally so mild and 
gradual that they pass unnoticed by the owner until 
great boils or abscesses, or collections of matter are form- 
ed by the disease called hectic fever, and the hog sinks 
without the abscess bursting. 

When the constitution, not otherwise impaired, is 
good aud the strength sufficient, it often happens that 
the adhesions formed between the parts where the ab- 
scess is and some part near to it, where the pus or matter 
is discharged by various processes with which the organ 
is connected, by vomiting or purging, and not infrequent- 
ly by the abscess breaking, the hog under such circum- 
stances generally recovers. This disease is more frequent 
than is generally supposed. We find fully 50 per cent of 
the hogs slaughtered have these abscesses (or as the farm- 
er calls it, boilly or bad liver). There are few instances 
of the stomach or bowels being diseased without the liver 
being implicated with it. The avoidance of those billia- 
ry diseases is certainly to a great extent under our con- 
trol by change of feed from heavy to light, that which is 
easily digested; change of lot or pen'; change of pasture, 
with fresh, pure air and water. Medicine may certainly 
be required, but not to the extent that it is so often used. 
As I said, the change of diet, from corn to oats, wheat, 
shop stuff, slops, etc., given when fresh and sweet— espe- 
cially to sows nursing— with a good supply of pure, fresh 
water, and a supply of salt and wood ashes before them, 
with a good pasture of white clover, is preferable 
to auy other for health. For fall and winter, feed pump- 
kius, ar< ichokes, and a good rye pasture, besides a dry 
shed for night lodging, without bedding. Should they 
be bedded, let it be of corn fodder, renewed frequently. 
The shed should be often disimpregnated with slaked 
lime. Through the summer and fall season hogs need no 



120 KINNEY ON SWINE. 

proection whatever except from the scathing heat of the 
sun. By following these suggestions you will find your 
swine less liable to disease than under the present fancy 
mode of treatment. If God had intended in the begin- 
ning, or in the creation of all things, that they should 
have such shelter and protection as is now given, He 
would have furnished them with the physical and mental 
structure to provide for themselves all that we deem so 
comfortable and conducive to health. 

But often, under the most favorable treatment, an ad- 
jutant — that is, an assistant— is necessary to expel or re- 
pulse some lurking disease, which, if left to its course, 
will prove destructive to life. Thus far only are medi- 
cines necessary. Show to me a know-all man, or a cure- 
all medicine, and I will show you an impostor and a fool 
and a medicine not worth a grot. 

To illustrate this, I would point out the great brag- 
gadocio Prof. Haas, with his millions in bank to back his 
statements, and also Hubbell's Farm Stock Powder, that 
you may see the imposition practiced upon you, not only 
by them, but by some of the leading agricultural papers 
and stock journals of the country, who should have been 
your protectors, and warned you against their imposition, 
instead of giving assistance by encouraging their nefari- 
ous mode of robbery. Here are their recipes, as analyzed 
by the United States Chemist at Washington, D. C: 

Prof. Haas's recipe is as follows: 
10 parts powdered soap, 

5 parts potassium carbonate, 

12 parts red ochre, 
50 parts chalk, 

10 parts quick lime, 

13 parts calcined magnesia. 
Prof. Hubbell's recipe: 

6 parts common salt, 
2 parts sulphur, 

2 parts spent cloves, 

1 part ammonium carbonate, 

1 part wood charcoal. 



KINNEY ON SWINE. 121 

I present these recipes to the reader that he may see 
that tbere is nothing in them that would render any as- 
sistance to nature in expelling such diseases from the sys- 
tem. 

I will now submit to you my mode of treating the 
diseases of the liver. As I said before taking up the 
thread o" my subject, it can, in a great measure, be avoid- 
ed. The question really is not one of medicine, but of 
diet and regimen. Medicine may indeed be required, but 
change the diet and location of the hog on different 
ground. Keep the skin as clean as possible. A bath of 
coal oil over the hog occasionally, poured over it with a 
common water- sprinkler, will clear the surface of many 
impurities. Powdered sulphur sifted over it will destroy 
any deposit of vermin, open the perspiratory pores be- 
tween the skin and internal organs, particularly the 
lungs, liver, and kidneys. They all sympathize aud inti- 
mately co-operate one with the other, being alike subsidi- 
ary to the grand object of removing impurities of the 
blood. This is the reason why in this state of the system 
alteratives and evacuants — or, in plain words, purgatives 
— are so frequently given. 

The medicines used by me in this disease are as fol- 
lows : 

Bicarbonate of Soda, 1 pound; 

Mandrake, J pound. 

Scammouy, \ pound; 

Dandelion or Nitre (Saltpetre), J pound. 
Finely pulverize and mix thoroughly. Feed in a 
trough, allowing sufficient room without being crowded. 
Sprinkle it over shelled corn or oats. 

Dose. — For a nursing sow, 3 teaspo onfuls; for other 
grown hogs, 2 teaspoonfuls; for pig or shoat, 1 teaspoon- 
ful. 

To be fed twice each day until the bowels are freely 
moved. 



122 KINNEY ON SWINE. 



CHAPTER XXI. 

JAUNDICE. 

This disease is occasioned by some derangement in 
the secretions of the liver, by obstructions in the tubes or 
gall ducts, or by the. bile becoming so thick that it can- 
not flow freely into the intestines, In this case the bile, 
not being appropriated to its natural use, is absorbed in- 
to the vescular system and diffused through the blood, 
which is quickly manifested by the yellowness of the skin 
and the whites of the eyes, by loss of appetite, k aching of 
food, disinclination to move or stir about; sickness of the 
stomach and vomiting. The urine is of a yellow color; 
the stools, instead of the yellow-billious color which they 
naturally possess; are of a clay color; the bowels are cos- 
tive; and the strength and energy of the body are greatly 
weakened The pulse is not often much changed, either 
in frequency or strength. 

The most remarkable appearance in this disease, 
which can be easily observed, is the yellow appearance of 
the eyes and skin, the yellow color of the urine, and white 
color of the stools. This disease should not be neglected. 
If properly treated it can be easily cured, but if neglected 
and permitted to run its course, it often produces a per- 
manent and frequently a fatal disease. 

On dissection of thoso that have died of the disease, 



KINNEY ON SWINE. 123 

the whole body is found filled with bile. The fatty por- 
tion of the bod j, as well as the bones, muscles, and mem 
branes, are found of a deep yellow color. In this com- 
plaint, the bile is diverted from the bowels— its natural 
passage— aud absorbed or taken up by the lymphatic 
vessel, or the secretory termination of the veins, and dif- 
fused over the whole system. 

Remedies— h gill of Tincture Lobelia before the fol- 
lowing, in slop or water. 

Bicarb. Soda, 1 pound; 

Mandrake, \ pound; 

Indian Hemp, \ pound; 

Niter or Saltpetre, \ pound; 

Gum Arabic, J pound; 
To be fed in doses as before mentioned. 



124 KINNEY ON SWINE. 



CHAPTER XXII. 

DISEASES OF THE ORGANS OF RESPIRATION. 

Coughs are the cause of obstructed respiration. The 
causes and symptoms of this disease are so well under- 
stood that little need be said. Stopping of the nose, 
sneezing, and coughing are the usual attendants. But 
few diseases require more attention than this, and yet 
few are more generally neglected. How many, when they 
take cold, consider it of no importance and let it run on, 
without reflecting a moment upon its consequences. 
These colds are dangerous, and often result in incurable 
diseases among } T our swine, as it does to thousand of peo- 
ple, yet you think it amounts to nothing to hear your 
hogs coughing. A cold produces a cough, next a fever 
and difficulty in breathing, and finally settles, producing 
lung fever, typhus, billious, or typhoid fever. 

When your hogs are coughing use the following: 

Bicarb Soda, 1 pound ; 

Epsom Salts, J pound; 

Indian Hemp, J pound; 

Capsicum, 1 ounce 
Mix and feed in slop, after being well stirred. Re- 
member to feed three times* each day until cough ceases 
or the bowels are well evacuated. 



KINNEY ON SWINE. 125 



CHAPTER XXIII. 

INFLUENZA. 

This disease is characterized by ail increased secre- 
tion of mucus from the membranes of the nose, mouth, 
and bronchial tubes, attended with sneezing", coughing-, 
fever, and loss of appetite. 

It is generally epidemic or endemic, prevailing 
through a certain district, and usually affecting a large 
proportion of the hogs. Hence it is supposed, in such 
cases, that it is the result of a certain peculiar condition 
of the atmosphere at the time. This disease is very com- 
mon among swine. When it appears in a mild form, it is 
not dangerous; but when it rages as an epiddmic. with 
highly inflammatory symptoms, and is not attended to in 
time, unfavorable and often fatal consequences may be 
the result. 

Symptoms are sneezing, coughing, sore throat, with 
increased exspectoratiou of mucus, running at the nose; 
the eyes become red and blood-shot, with general debility 
and weakness. 

Remedy. — hipsom Salts, 1 pound. 

Soda, 1 pound. 

Indian Hemp, £ pound. 

Blood Root, i pound. 

Ipecac, 1 ounce. 

Capsicum, 1 ounce. 
To be given as in other cases, already mentioned. 



12& KIXNEY OX SWINE. 



CHAPTER XXIV. 

QUINSY, OR IXFLAMATORY SORE THROAT 

This disease is very common among swine, especially 
among skoals. It is a disease of the tonsils and mucus 
membrane of the throat. The most common causes are 
a sudden cold or a check of perspiration. The disease 
appears generally in the spring, during cold, damp weath- 
er,, and sometimes like influenza prevails as an epidemic. 

Symptoms. — Tlie more common symptoms are sore 
throat; difficulty in swallowing; redness and swelling in 
one or both the tonsils; dry throat; foul tongue; hoarse- 
ness in squealing; difficulty in breathing, and more or 
less fever. 

As the disease advances, the throat swells, and swal- 
lowing and breathing become more difficult; the dryness 
of the throat and thirst increases; the tongue swells, with 
a dark r crusty coat; the pulse is full, hard, and very fre- 
quent; kearing becomes impaired; sometimes complete 
deafness occurs, owing to the swelling of the tonsils— or, 
as they are sometimes called, the almoids of the ears; 
sometimes swallowing is impossible. The hog is now in 
great danger. Sometimes the throat gathers and breaks. 

Treatment. — Administer lobelia until you have secur- 
ed a tho-ough vomit, then with a sharp knife blade puuc- 



KINNEY ON SWINE. 127 

ture the swollen portion in several places, avoiding any of 
the vital parts. After the swelling has subsided, give a 
thorough purge with mandrake and senna. 



128 KINNEY ON SWIXE. 



CHAPTER XXV. 



PUTRID SORE THROAT. 



This disease differs from quinsy in the fact that there 
is not so much swelling in the throat, consequently not 
the same difficulty in breathing or swallowing. There 
are also cankers or sores in the back part of the mouth 
and throat. It is also attended with more or less fever, 
chilly sensations, and sometimes vomiting and purging. 
This disease is often very malignant and dangerous. 
The ulcers change from an ash-color to a lived red, 
then to a black, when, if not checked, putrid symptoms 
appear, followed by gangrene, resulting in death. The 
symptoms are very similar to those of malignant scarlet 
fever. 

Causes.— I suppose this disease to be a specific con- 
tagion. At any rate it is often communicated in this way. 
It will also arise from cold where there is a predisposi- 
tion to disease. 

Treatment. -This is a dangerous disease, and yet if 
properly treated can be easily cured. 

In the early stage, give an emetic of i gill tincture of 
lobelia and ipecac, equal parts, in one pint of water, and 
if the bowels are not quite loose, a cathartic of mandrake 
and scammony of equal parts, say one big spoonful in 



KINNEY ON SWINE. 129 

enough water to dissolve the powders— probably half a 
pint. Bathe the throat with turpentine. 

As a specific, take a teaspoonful of capsicum, and. a9 
much common salt, simmer them a few minutes in a pint 
of water and good vinegar, equal parts, and when cool 
give one gill of this every hour to the grown hog; less to 
shoats and pigs. 



130 KINNEY ON SWINE. 



CHAPTER XXVI. 

PLUBISY. 

Plurisy is an inflammation of the pleura or membrane 
which lines the internal cavity of the chest. This disease 
prevails most in the spring season, though it may occur at 
any other season, and hogs that are exposed to the vi- 
cisitudes of heat and cold are most liable. Hence the 
necessity of uniformity of open, fresh air. 

Causes. — Sudden cold coming in contact with the 
skin or surface of the body, by warm sleeping houses, or 
about straw piles and barns. Heated by profuse perspir- 
ation and then exposed to sudden cold, damp air, checks 
the perspiration, and anything that thus checks it may 
produce plurisy. 

Plurisy, like most other forms of inflammation and 
fever, commences with chilly sensations, followed by heat, 
thirst, and other febril symptoms. In a few hours the hog 
is seized with sharp, acute pains in the region of the short 
ribs, in one or the other side, sometines in both, which 
soon extends toward the shoulder blade and the fore part 
of the breast. It may or may not be attended with cough- 
ing and expectoration. The matter coughed up is more 
or less mixed with blood. The pulse is strong and vi- 
brating, feeling like a tense cord. 

Treatment.— Give a quarter gill of tincture lobelia, 



KINNEY ON SWINE. 131 

every 20 minutes, until you have fairly evacualjed the 
stomach; 10 to 20 drops of laudanum might be added to 
the above. After which give to it a strong tea of pkirisy 
root, boneset, and blood root. Remember that the emetic 
— the puke — is necessary in the treatment of this disease. 
Furnish to it a warm bed. 

By following this treatment closely, using judgment 
when to cease giving the medicine, you will scarcely ever 
lose a hog. Give also a mild cathartic of mandrake and 
scamraony afterward. 



132 KINNEY ON SWINE. 



CHAPTER XXVII. 

INFLAMMATION OF THE LUNG3. 

When the substance of the lungs or the mucous mem- 
brane which lines the air cells and passages of the lungs, 
is the seat of the inflammation, it is called pneumonia, 
and when the membrane which covers or envelopes the 
lungs (the plurie pulmoualis) is inflamed, it is called peri- 
pneumonia. The treatment is about the same in both 
cases, however, and does not require separate description. 
This disease is common among all ages and classes of 
hogs, more general than any other one disease in some 
seasons and in some sections of the country. When it oc- 
curs, it is in winter or early spring as a general thing, 
though very common at anytime, though known as win- 
ter fever. 

Causes. — It is caused by cold that settles upon the 
lungs. . This means a check of perspiration, which closes 
the capiliary vessels of the skin and determines the blood 
upon the lungs. 

Inflammation commences with dull pain in the chest 
or in one side of it, but one lung is affected. There is 
difficulty of breathing, with cough, dryness, and heat of 
skin and more or less thirst. At first the pulse is full and 
hard, strong and very frequent, but as the disease advanc- 
es, it grows weak and soft, but continues very frequent. 



KINNEY ON SWINE. 133 

The cough is usually moist and the matter thrown up by 
vomiting is white, tough, and frothy, sometimes streaked 
with blood. 

As the disease progresses, the face of the hog be- 
comes a dark purple; the vessels of the neck becomes 
turgid and distended with blood; the breathing becomes 
quick, short, and very difficult, threatening suffocation. 

When death takes place, it is generally from infus- 
ion of blood in the cellular substance of the lungs, pre- 
venting circulation through those organs, and producing 
suffocation. It may also prove fatal by terminating in 
suffocation and gangrene. 

When suppuration takes place, it may be known by a 
slight shivering and a sense of feeling in the part. 
When the disease proves fatal, it is between the third and 
seventh day, sometimes the ninth or tenth. 

If, in the course of the disease, a copious flow of ur- 
ine or a diarrhoea sets in, or a moist skin or hemorrhage 
from the nose, they are favorable symptoms, showing that 
the disease has most likely passed its crisis. Also a copi- 
ous expectoration of thick whitish or yellowish matter 
from the lungs is to be regarded as highly favorable. 

Treatment. — The treatment in all cases of inflamma- 
tion of the lungs should consist of emetics, expectorants, 
cathartics, and diuretics, and in case the tongue be coated 
dark brown or yellow, cathartics that act on the liver. 
I lay this down as a proper course to be pursued. In 
bad cases it is to be varied according to circumstances. 

Prescription. — The following prescription will prove 
effective : 

Bicarb Soda, 1 pound; 
Mandrake, \ pound; 
Jalap, g pound; 
Indian Hemp, 4 pound; 
Wahoo, \ pound; 
Blood Root, \ pound ; 
Black Cohosh, \ pound. 



134 KINNEY ON SWINE. 

Finely powdered and well mixed, to be fed three 
times each day in desperate cases. I mean those that re- 
fuse any food. In these cases mix it with water or slop 
and leave it by them until they become thirsty. Allow 
them no water except with medicine and then but little. 

Dose. — 3 teaspoonfuls to grown hogs, 2 to shoats, 
and from | to 1 teaspoon ful to pigs. 



KINNEY ON SWINE. 135 



CHAPTER XXVIII. 

BLEEDING FROM THE LUNGS. 

This complaint consists of coughing up small quan- 
tities of bright red blood, often quite frothy, and is often 
preceded and accompanied by heat and pain in the chest, 
irritation in the windpipe. Hemorrhage from the lungs 
may be easily distinguished from that of tke stomach, 
as in the latter the blood that is vomited up is usually in 
larger quantities of a much darker color and more or less 
mixed with the contents of the stomach; whereas the 
blood from the lungs is of a florid color and is thrown up 
in small quantities by coughing. 

Bleeding from the lungs, as a matter of course, is ow- 
iDg to the weakness of those organs or to the tender, deli- 
cate character of their structure, allowing of easy rup- 
ture of the air cells and small capillaries. It may be 
brought on by violent exertion in such cases, as running 
or dogging the hog. Also by plethora, hectic fever, 
coughs, and colds upon the lungs. It may also be induc- 
ed by the suppression of some accustomed discharge, par- 
ticularly that of the urine. 

Spitting of blood is not always to be considered a 
primary disease, nor is it necessarily connected with con- 
sumption. It is often only a symptom of some other dis- 
ease, as plurisy and lung fever. In some fevers it ap- 



136 KINNEY ON SWINH. 

pears merely as a crisis denoting a favorable termination. 
Occasionally the blood thrown up is of a dark, blackish 
solor. This only shows that it has remained a long time 
in some of the air passages before being thrown up. The 
complaint is not attended with any immediate danger 
where it is not attended with consumption, or where it 
leaves no cough or other affections of the lungs. 

Treatment.— One of the best and most common rem- 
edies is salt and alum, mixed equal parts, or either will do. 
Give it dry over shelled corn or oats. Where there is a 
tendency to consumption, equal parts of black cohosh 
root and blood root is also a valuable remedy. 



KINNEY ON SWINE. 137 



CHAPTER XXIX. 



CONSUMPTION. 



In so small a treatise we do not anticipate that justice 
can be doue to a subject of such extent and importance 
as the one before us, but if by suggestions we are able to 
point out danger before it is too late, to the unsuspect- 
ing, negligent, careless hog-man, something will be accom- 
plished in warding off an enemy that is very fatal and 
that, too, among the swine of our country. The only way 
to meet this disease is to arrest the cause while it is in its 
incipient or first stage. When ooce seated for any length 
of time it is foolishness to undertake a cure. 

This disease has its origin more from art than from 
nature. Its origin is from the abuses of domestication of 
the animal. In a state of nature, they are free of all such 
diseases. Climate, over-feeding, bedding, want of clean- 
liness, and fresh air and range for exercise are the founda- 
tion of causes that lead to this disease — of which more 
hereafter under its proper head. To disobey any of Na- 
ture's laws, the penalty will surely follow. To change 
those laws we canuot. It, then, has become one of the 
settled diseases among the swine of this country, and is 
being transmitted from generation to generation among 
them. 



138 KINNHY ON SWINE. 

That this disease is hereditary amoDg swine there is 
no doubt, or at least this is my observation and experi- 
ence, which confirms the truth, among the brute creation 
as well as that of man, that " the sins of the father shall 
be be visited upon the children to the third and fourth 
generation," and is caused by the abuse of Nature's laws. 
As I said, I have no cure for it when once seated in the 
system. To avoid is the only safety. Wholesome diet,, 
pure water, comfortable sleeping quarters, free of dust or 
bedding, fresh air, and all the salt they wish to consume,, 
with wood ashes as the necessary alkali, are the best pre- 
ventives. 



KINNEY ON SWINE. 13SP 



CHAPTER XXX. 

DISEASES OF THE URINARY ORGANS— INFLAMMATION OF THE 
KIDNEYS. 

This disease is characterized by pain in the region 
of the kidneys, shooting down toward the bladder or low- 
er part of the abdomen; sometimes vomiting; the urine 
highly colored and frequent discharges; coDstipation of 
the bowels, attended with more or less fever. 

It is often produced by formations of stone or calcu- 
lus in the kidneys or by cold settled upon the kidneys. 
The first thing to be done is to relax the system and pro- 
duce perspiration. This may be done by giving an emet- 
ic of lobelia in slop and pouring over the back, on the 
surface, turpentine; then giving sweet spirits of 
nitre and turpentine in slop. A purgative of equal parts 
of mandrake and jalap should be given until the bowels 
are freely evacuated. 



140 KINNEY ON SWINB. 



CHAPTER XXXI. 

INFLAMMATION OF THE BLADDER. 

This disease will be known by frequent and painful 
discharges of urine and almost constant desire to make 
water; hard pulse and symptoms of fever. Sometimes 
there is great difficulty in voiding the urine or a total 
stoppage; often a frequent desire to stool, with sickness 
and vomiting. Sometimes there is a discharge of mucus 
and blood along with the urine. 

Causes.— Stricture in the urethra; irritation by a 
stone lodged in the bladder; mechanical injuries, and the 
usual cause of inflammation. 

Treatment. — The treatment should be about the 
same as inflammation of the kidneys and adding marsh 
mallow to the above prescription. It should be given in- 
stead of water or mixed with water. 

RETENTION OF URINE. 

Use the prescriptions as for inflammation. of the 
bladder. 

STONE IN THE BLADDER. 

Treatment. — It should be treated as the last two dis- 
eases; to reduce any or all inflammation, then use the fol- 
lowing to dissolve the stone: 



KINNEY ON SWINE. 141 

Queen of the Meadows, 1 pound; 

Horse Mint, i pound; 

Nitre, 2 ounces; 

Carbonate of Soda, \ pound. 

Castile Soap, finely shaved and well mixed, 1 ounce. 

Juniper, 2 ounces; 

Gravil root, 4 ounces. 
To be well mixed and fed three times each day until 
the obstruction is removed. 

Keep the bowels open by a dose occasionally of ja- 
lap and mandrake, equal parts. 



142 KINNEY ON SWINE. 



CHAPTER XXXII 

DIABETES — EXCESSIVE FLOW OF UEINE. 

This disease i& characterized by an excessive flow of 
urine and that very frequent. It is usually attended with 
costiveness, voracious or increased appetite and with de- 
bility, emaciation, and more or less hectic fever. The 
urine is sweet, containing a large quantity of saccharine 
matter or sugar. The quantity of urine is often enor- 
mous, being sometimes greater than both the food and 
water taken into the stomach. 

The causes of this disease are not, so far as I know or 
am informed, well known; but I think that it maybe pro- 
duced by various causes. At least my observations have 
led me to this conclusion, so far as it applies to swine. 
First, predisposition to disease; excessive use of food con- 
taining saccharine matter, such as corn, clover, pumpkins, 
ship stuff, etc. When fed upon such sugary or sweet 
food, I find it more common — especially clover when in 
full bloom, as the bloom contains a great amount of hon- 
ey. This, together with other disease working on them, 
may be a direct or primary cause. 

Symptoms. — The most striking symptoms in the early 
stage of the disease is an increased quantity of urine, ac- 
companied by a frequent desire to pass it. The deeire 



KINNEY ON SWINE. 143 

appears to come on very insidiously and gradually, and 
may progress for weeks before any notice is taken by the 
owner, until other symptoms begin to succeed. 

The appetite is greater than in health, while diges- 
tion is imperfect. Great thirst is a never failing atten- 
dant. The hog wishes to drink all the time, and this dis- 
position attracts the owner's attention sooner than any 
thing else. Perspiration becomes entirely suppressed; 
the skin becomes dry and harsh; the gums red and swol- 
len, and very often ulcerated; the tongue white and foul 
in the center, with red edges; the mouth dry and parched. 
As the disease progresses, there is discoverable a weak- 
ness in the loins and regions of the kidneys with general 
debility, emaciation, hectic fever, and difficulty of breath- 
ing; easily fatigued and general langor. 

Treatment. — Restoratives constitute the principal 
medicines or agents to be used in this disease. The fol- 
lowing remedies have been very successful in my practice 
in its early stages, and some, too, that had far advanced. 

Bicarbonate Soda, 1 pound; 

Beth Root, 1 pound; 

Black Cohosh Root, 1 pound; 

Geranium Root, 1 pound; 

Cherry tree Bark, 1 pound. 
Let the whole be powdered, well mixed, and given 
in water. At the same time use a cathartic of the follow- 
ing: 

Mandrake, 1 part; 

Scammony, 1 part; 

Uva Ursi 1 part. 
To be fed on dry feed, corn, or oats, to keep the bow- 
els freely open. 



144 KINNEY ON SWINE. 



CHAPTER XXXIII. 

DISEASE OF THE SKIN. — ERYSIPELAS. 

This disease is characterized by a shining red inflam- 
mation of the parts affected, accompanied with more or 
less swelling and a distressing irritation. The irritation 
is so great as to almost set the pig crazy. It is generally 
superficial — that is, only affecting the skin. It is gener- 
ally local, affecting some one part, as the head, legs, and 
sometimes may extend over the whole body. It occas- 
ionally becomes deep seated and is apt to gather and 
break. It is then called phlegmonious erysipelas. 

In the progress of the disease, where it is local, after 
a few days it is apt to form vesicles or blisters contain- 
ing a yellowish fluid, which is sometimes thin and watery, 
at other times tough and sticky, adhering to the parts. 
Sometimes, in severe cases, these vesicles will run togeth- 
er, forming a complete mass of scab. Fever, thirst, and 
restlessness all accompany it, as well as sickness at the 
stomach. 

Causes. — This disease undoubtedly arises from im- 
purities of the blood, caused by morbid matter being re- 
tained in the secretions. It may be induced by derange- 
ment in the function of digestion, by suppressed perspira- 
tion, and by over heat of the blood, as it prevails oftener 
in the summer months among hogs. 



KINNEY ON SWINE. H5 

I have no doubt in my own mind that the digestive 
apparatus is more or less deranged in this disease, and 
derangement the exciting cause. It is always well to 
commence the treatment of this disease with a thorough 
emetic. It w 7 ill do good, beside cleansing the stomach, 
by rousing the organs of secretion and excretion to a 
more healthy action, after which a purgative as follows 
should be given : 

Scammony, \ part; 

Leptander, 4 part; 

Bicarbonate Soda, 1 part; 

Magnesia, 1 part; 

Soda, 1 part. 
With a water sprinkler pour over the surface some 
one of the following washes: Solution of borax, sugar of 
lead, sulphate of zinc — the zinc being preferable. Bathe 
it thus two or three times each day. Its drink should be 
of burdock root, sasafras bark, and elder flowers, made 
into a tea, given cold in their troughs. If too strong, 
weaken it with water or a little slop of ship stuff, milk, 
or house slop— anything that it will drink freely of. 
These I have found to be infallible remedies. 



146 KINNEY ON SWINE. 



CHAPTER XXXIV. 

BLACK TONGUE EBYSIPELAS. 

This is a detestable disease and makes its appearance 
very frequently among hogs. It is an epidemic and 
proves very fatal among swine. It usually commences 
with sore throat. Soon the tongue, throat, and whole neck 
begin to swell; then the tongue and inside of the mouth 
turn black ; the outside of the neck becomes of a livid 
purple in spots, which gradually change to a dark green 
or black, when, if relief is not soon obtained, mortifica- 
tion closes the scene, or the hog dies of suffocation. 

In this disease the most thorough and vigorous treat- 
ment must be employed from the very first symptoms. 
A thorough emetic of lobelia and ipecac, of equal parts, 
must be given, or lobelia alone if the ipecac cannot be pro- 
cured. This should be given with frequent doses of tinc- 
ture of myrrh on tincture capsicum or red pepper. Bathe 
the neck frequently with turpentine, oil sasafras, oil 
pennyroyal, and tincture of red peppers. In case gan- 
grene or mortification should set in, bathe it with strong 
lye, which should be kept hot for the purpose. If you 
have or can get it, make a decoction of wild indigo, giv- 
ing one gill to grown hogs, and decreasing the amount a s 
to size and age; to be given every hour or two. Pursue 
the above course in the most efficient manner and you 
will seldom lose a single hog. 



KINNEY ON SWINE. 147 



CHAPTER XXXV. 

TETTER OR SALT RHEUM. 

This is an inveterate and very troublesome breaking 
out, which is very common among pigs and very destruc- 
tive, killing them off year by year by the thousands, and 
no notice is taken of it. I have often pointed it out to 
the farmers in my practice. They laugh at the sugges- 
tion, calling it only a patch of black mud sticking to the 
nose, lips, and face of the pig. On catching one or two 
and removing the scab, which would hide the ulcer, they 
would arrive at the same conclusion that there was some 
mischief in them. It appears at first in very small ves- 
icles around and in the mouth, lips, nose, and on the face 
and ears, then spreading over the entire body and legs of 
the pigs. It often seats itself on the gums and tongue, 
completely destroying them. 

It appears in very small vesicles, which break out 
and discharge a thin, corrosive, and irritating fluid, at- 
tended by itching. Scab forms invariably upon the af- 
fected part, which dry up, forming a hard, black crust, 
resembling a patch of black mud sticking to the part. 
It continues its course of eating like a cancer until it has 
entirely destroyed that portion of the organ on which it 
may have located itself, causing it to slough off large 



148 KINNEY ON SWINE. 

portions of the skin and flesh similar to a scald. Where 
the gams become infected, they are destroyed until the 
teeth become loose, the tongue sloughs off, and the 
pig becomes all the while more and more emaciated, 
losing flesh from day to day, until relieved by death. 
This disease usually makes its appearance on the pig at 
from one to four weeks old, at least so far as can be de- 
tected by the natural eye. With the aid of a magnifying 
glass it is decernable much sooner. 

Causes. — The disease is caused by a mite or mi- 
crobe that forms itself upon, or is a deposit upon, the bel- 
ly and teats of the mother, apparently doing her no inju- 
ry, but it soon develops by the millions on the pig. This, 
no doubt, may be something new to my readers. It can 
be easily investigated by you by catching a pig and exam- 
ining it. You will find the deposit, after a careful exam- 
ination on the inside or the outside of the mouth, inside 
or outside of its nose (on the inside of either mouth or 
nose the deposit will have the appearance of cankeJed 
matter) and over the whole surface of the pig. If you 
find a single pustule, give it the following treatment: 
Remove the scabs by bathing or washing the pig all over 
with strong soap suds ; then grease it well with lard mix- 
ed with equal portions of sulphate of zinc and powdered 
sulphur. After which notice your pigs closely for a few 
days, and if you discover any new formation, give to them 
another greasing of the ointment and you will find that 
they are entirely relieved. Your pigs will become thrifty 
and do well afterward, while, if neglected, it is sure to 
prove destructive to the entire herd, and no body will be 
to blame but yourself, you being as badly diseased as 
your pig with the disease known as negligence or lazi- 
ness, which is too common among hog raisers. Where- 
ever 1 find this disease among men I find them with- 
out hogs and without money. 



KINNEY ON SWINE. 149 



CHAPTER XXXVI. 

COMMON ITCH OR SCABIES. 

The itch, scientifically called scabies, is an eruption 
or breaking out of small pointed vesicles, containing a 
watery fluid, causing at times a most violent itching. It 
first makes its appearance in the flanks, on the shoulders, 
and about the ears, and continues to spread over the 
whole surface of the body. 

Cause. — It is usually the result of filth and being per- 
mitted to bed about old straw piles, barns, and other 
places of filth. Hogs can never become thrifty with this 
disease tormenting them, causing them so much un- 
easiness. 

Treatment. — Crowd them into some close place, sat- 
urate them well with coal oil by pouring it on to them 
from a common water sprinkler; then sprinkle over the 
entire surface, through a common seive, powdered sul- 
phur. This done, you rid them of this torment, and 
at small cost you do them a great service and make a big 
profit to yourself for the time spent and outlay. This 
can be done almost any rainy day or when too wet to do 
anything else but go to town, which too many of you do 
instead of doing such chores as this. Hence your bad 
luck at hog raising, and the reason why you have no 



j^50 KINNEY ON SWINE. 

money and are in debt. These little neglected things 
amount to the loss of big ones after a while, when the ba- 
by needs a new dress or there is a call on you for rent or 
interest on borrowed money. You will excuse me for 
giving you a raking occasionally, for you need it. 



KINNEY ON SWINE. 151 



CHAPTER XXXVII. 

DISEASE OF THE ORGANS OF MOTION. — RHEUMATISM. 

There are two forms of this disease, differing from 
each other and easily known, one of which is called acute, 
attended with fever, and the other chronic, which means 
lingering, and without fever. The acute is known by 
sharp pains, which may be known by the grunt or squeal 
of the hog when moved. This disease makes its appear- 
auco in the joints, muscles, back, knew, ankles, and hips, 
extending usually over the whole system. Loss of health! 
heat, thirst, and geueral restlessness, tongue white, skin 
dry and hot; the bowels generally costive or bound, and 
the pulse hard aud full. 

In the chronic form, this disease is not accompanied 
by fever. The joints are severely pained, swollen, very 
tender, and usually stiff; sometimes hot, then again cold. 
After this disease has been of long standing the joints be- 
come enlarged and distortion takes place. 

There are few diseases so distressing and tedious as 
acute rheumatism. It may disappear quickly, possibly 
in a week or two; then again it may linger for a long 
time in spite of the best treatment. Much depends upon 
the constitution of the hog as well as that of a person. 
In many instances it is brought on by exposure, cold, 



152 KINNEY ON SWINE. 

and damp weather, checking perspiration. I find thin 
more common among brood sows (the reverse of that in 
the human family.) 

Treatment. — In acute rheumatism excite the free ac- 
tion of the skin. To do this I would use the following 
liniment: Equal parts ofjspirits camphor, spirits of harts- 
horn, spirits turpentine, extract cayenne or hot drops, 
a sufficiency of neat's foot oil and beef's gall. Let the 
green stuff of the gall run into a bottle, then pour it in 
with the mixture. Apply this two or three times each 
day. 

Rheumatism of long standing is always chronic. The 
above remedies should be used at the same time with ca- 
thartics, diuretics, sudoriffics, nervines, and expectorants. 

Bicarbonate Soda, 1 pound; 

Tamarac Bark, 1 pound; 

Nitre, \ pound ; 

Mandrake, \ pound; 

Bloodroot, \ pound ; 

Stillingia, \ pound. 
Powder finely and mix well. 

Dose— 3 teaspoonfuls to nursing sows; 2 to other 
grown hogs ; 1 to shoats ; h to pigs. 

To be fed on corn or oats two or three times each day 
until you secure a free evacuation of the bowels and dis- 
charge of urine. 



KINNEY ON SWINE. 153 



CHAPTER XXXVIII. 

WHITE SWELLING AND HIP DISEASE. 

White swelling most generally appears in the knee 
joints, though it may sometimes attack other joints, as 
those of the hip and ankle. It commences with pain in 
and around the joint, which gradually increases with 
swelling or hardening of the part. It is called white 
swelling because the skin does not, as in other swellings 
and inflammations, turn red, but remains either of a nat- 
ural color, or, as is frequently the case, assumes a shining 
whiteness as the swelling advances. The pain is deep- 
seated, and though it may be but slight when the limb is 
in a state of rest, yet on moving the joint it becomes al- 
most intolerable. The parts around the joint become 
hard and calloused, the swelling increases, until finally, if 
not checked, matter forms and discharges from perhaps 
several openings. The disease being seated in the perios- 
teum or covering of the bone, that is apt also to become 
diseased, so that not infrequently crumbling and wasting 
away of the bone takes place. When the disease is seat- 
ed in the hip joint or socket, it is.apt to fill up with osse- 
ous or bony matter so as to displace the thigh bone. 

When openings and ulcerations take place, fleshy ex- 
crescences are apt to protrude through the openings of 



154 KINNEY ON SWINE. 

the ulcers, small pieces of detached b:me pass out, the 
flesh wastes away above and below, the joint is liable to 
become permanently stiff, perhaps dislocated; the pig be- 
comes emaciated with hectic fever and great constitution- 
al debility, and in this condition often dies. 

I was, while writing this, treating some hogs suffer- 
ing with this and other diseases, for Mr. John F. Aull, of 
Harvel, 111. Out of 60 odd swine, 5 had this disease, 
Some in the ankle or joint that unites the foot to the shin 
bone, and others in the knee and shoulder joints. 

Remedies. — Take enough concentrated lye, such as is 
used for breaking hard water by washer women, to make 
a strong solution. Dip the part affected into the solution 
and let it remain a moment or two, then pour a little tur- 
pentine. This I find to be all that is necessary if taken 
in time. 

If it has become very much swollen, so much as to 
form pus, it should be opened with a keen blade, then 
use the alkali, and afterward sprinkle a small portion of 
burnt alum or powdered mandrake over the sore. Give 
half a teaspoonful of powdered mandrake and blood root 
mixed with w T ater. This should be done twice each day 
until the swelling is reduced; or, if broke, once a day un- 
til the inflammation has subsided. It will then soon 
heal. I might add other modes of treatment, but it is 
unnecessary, as this will prove to be all that is needed. 



KINNEY ON SWINE, 55 



CHAPTER XXXIX. 

INFLAMMATION OF THE BRAIN. 

Inflammation of the brain is of two kinds— that which 
affects the substance of the brain itself, and that which 
is located in the membrane only. It is often sympathetic 
from other diseases, and may be caused by sudden con- 
stipation of the intestines. 

Whatever causes a great determination of blood to 
the head may cause inflammation of the brain or its mem- 
branes. Fractures of the skull, suppressed evacuations, 
and the repulsion of cutaneous diseases, may cause it. 

Symptoms. — Inflammation of the brain is generally 
attended with redness of the eyes, intolerance of light 
or noise, more or less inflammatory fever. If the sub- 
stance of th6 brain is diseased, it w T ill produce more or less 
delirium. There is also apt to be pain in the stomach, 
which arises from sympathy. The head is hot and the 
bowels generally constipated. The disease may prove fa- 
tal in a few hours, or it may continue several days. 
Sometimes the hog becomes very delirious and raves in a 
complete frenzy. 

In these cases effort should be made to restore their 
blood to the extremities, and thus direct it from the brain 

Treatment. — With a keen, sharp blade cut through 
the skin to the skull bone, between the eyes, and rub in 



156 KINNEY ON SWINE. 

the gash a quantity of salt and pepper. Also make an 
incision in the end of the nose as a counter-irritant. Give 
a brisk cathartic of the hydrangea kind of the following 
Equal parts of mandrake^and cream tartar, three or four 
hours apart, until purged. 



KINNEY ON SWINE. 157 



CHAPTER XL. 

APOPLEXY. 

Apoplexy is a disease characterized by a sudden loss 
of feeliug, consciousness, and the power of voluntary mo- 
tion. Its immediate cause is pressure upon the brain 
from congestion or effusion. It is most usually produced 
by a rush of blood to the head. It generally attacks 
large size shoats and older hogs. It appears to occur 
without any warning, except the evacuations of the bow- 
els, which is hard, black, and pebbly, with a white sub- 
stance mixed or rolled up in the stool; the urine very yel- 
low and small in quantity. 

When the attack comes on, the hog suddenly falls, 
losing, for the time, sight, hearing, feeling, and power of 
motion, while the action of the heart still continues. The 
veins of the neck and face become turgid with blood ; the 
arteries throb, pulse is full, strong, and slow ; the breath" 
ing is also slow; the power of swallowing is much impair- 
ed or entirely lost. This condition lasts but a few min- 
utes, when, if not fatal, the hog soon recovers and is ready 
for its food. If properly treated, they seldom die, but re- 
cover and do well afterward. 

Treatment.— In the treatment of this disease I have 
found the same to be good that I use in the treatment of 
inflammation of the brain. First use the knife to produce 



158 KINNEY ON SWINE. 

a counter- irritation upon the surface, which action sup- 
plies the place of a blister. Then give the following pre- 
scription : 

Bicarbonate of Soda, 1 pound; 

Mandrake, \ pound ; 

Blood Root, \ pound; 

Jalap, \ pound; 

Nitre, \ pound. 
In case worms be a disturbing cause, add to the 
above 

Pink Root, \ pound; 

Worm Seed, \ pound. 



KINNEY ON feWINE 159 



CHAPTER X LI. 

NERVOUS DISEASES. 

That the hog is heir to many nervous diseases there 
is do doubt. Having do known rule by which we can de- 
tect them, except the ooe just treated of and lockjaw, any 
others have do apparent syDiptoms by which we caD de- 
tect them because the hog caDDot tell its feeliogs. Other 
diseases are appareDt to sight, hearing, and feeling. 

If the hog possesses nerves, then it must be suscepti- 
ble to all the nervous diseases appropriate to its tempera- 
ment; but to distinguish the predominant ones is extreme- 
ly difficult, except in the lymphatic temperameDt, which 
is characterized by general fullness of the nervous system 
and a strong tendency to take on fat from the small 
amount of food they consume. 

The sanguine temperament has expanded, broad 
chest, vivacity of disposition, and shows a preponderance 
of the vesicular system. Being of plethoric habits, the 
circulation of the blood is very strong. 

The billious is the one in which the muscular system 
predominates. The body is remarkable for compactness 
of fiber, indicative of strength and activity. 

The hog, being possessed of all the temperaments 
like unto mankind, and the hog being more easy to con- 
trol, the appetite of the lymphatic hog can be restrained, 



160 KINNEY ON SWINE. 

while with man it cannot. It is a characteristic of both 
animals — man and hog — to be hoggish. Very few of ei- 
ther is fit to set an example for the other, or to complaia 
one of the other! Then, I say, why need one ask how is 
it that the one is as susceptible to &U the nervous diseases 
as the other? While we have not been able to detect 
any symptoms by which we can discover any of the ner- 
vous diseases, yet we may readily conclude that the hog 
like a man is an equal heir to those complaints arising 
through sympathy with other derangements of the sys- 
tem. 

The most, or a very large part, of such diseases are 
caused by costiveness. Then to prevent it should be our 
first care. To do this I offer a general prescription, which 
will prove efficacious in many other diseases, to be given 
whenever costiveness is discovered among your swine. 
If you give it when necessary, you will have but little use 
for any other medicine. 
General prescription : 

Bicarbonate of Soda, 1 pound; 

Mandrake, J pound ; 

Jalap or Scammony, \ pound; 

Nitre, \ pound ; 

Pink Root, \ pound; 

Male Fern, \ pound : 

Aconite. J pound; 

Blood Root, \ pound. 
This should be given sufficiently often to keep the 
bowels loose. 



KINNEY ON SWINE. 161 



THIRD DIVISION. 

GENERAL DISEASES AND DISEASES WITH CORRUPTION OF 
BLOOD. 

CHAPTER XLII. 

FEVERS IN GENERAL. 

Under this head are embraced all fevers by which the 
hog is afflicted. 

Fevers are very numerous and arise from various 
coughs, afflicting swine of different constitutions and 
breeds more or less violently, which shows the necessity 
and importance of looking well to the breed of swine, as 
some breeds are much more hardy than others, less liable 
to become diseased, and are better adapted to all climates 
or localities. That is, some breeds have greater vitality, 
consequently greater resisting powers, and are less liable 
to contract disease and be overpowered by them. There 
is less disease and less mortality among them. 

If the same active treatment should be used with a 
delicate hog which is employed upon a strong, vigorous 
one, it would in all probability sink under the treatment. 

An experience of 30 odd years has convinced me that 
the stomach and lungs are the first organisms to receive 
direct and prompt treatment. One is the receptacle of 
food: the other, the receptacle of air( food and respiration.) 



162 KINNEY ON SWINE. 

These two organisms make up the health of the entire 
animal. There need be no fear from the liver. It will 
perform its office correctly, the opinion of others to the 
contrary notwithstanding, the liver being nothing more 
than an important factor or assistant of the two former — 
the stomach and lungs. 

I repeat it, that the stomach must first be attended 
to and relieved in the treatment of fevers, and the first 
impression made upon the stomach by medicines, act 
instantly by sympathy throughout the whole system. 
This is the organ which is to receive the medicine by 
which the disease is to be subdued. 

The great secret of medicine is to discover the cause 
of the disease. The next is to apply the proper remedies, 
and the remedies properly. The third and last is to 
watch closely their effect. The practice of medicine is 
very simple and founded upon good sense. A fool with 
all his theory and learning will never make a successful 
pract tioner. 

As fever shows itself in various forms, it is important 
that inquiries be made as to the true course which assist- 
ed in producing the disease. Fiot look at the surround- 
ings as to bedding, water, the kind of feed, etc. 

Two very opposite states of the body are supposed to 
give rise to fevers— The one is called medically the phlog- 
istic diathesis, which meaus disposition wherein the heart 
is greatly excited to quick and powerful exertion; man: - 
fnsted by great strength in the action of the vessels, 
while the blood exhibits a red hue and a closer texture 
than usual. In the other, the brain and nervous system 
are more directly affected. Their powers are weakened, 
the force of the heart and vessels are weakened, the blood 
is of a closer texture and the fluids or juices tend to diso- 
lution or a changed appearance. 

When the fever or inflammatidn originates from ex- 
ternal or outward causes, such as wounds, blows, etc., 
which is called the local affection, it is in proportion to the 



KINNEY ON SWINE. 163 

degree of inflammation in the part affected. Such fevers 
are called symptomatic. And this is true in certain dis- 
orders of the lungs and other diseases of the body, which 
arise, not from external causes or injuries, but from 
some fault or disease in the part, which gradually brings 
on inflammation and fever. If the local inflammation be 
removed— or, in other words, health restored to the parts 
affected — the fever is also removed. If this cannot be 
subdued, but keeps gradually increasing and destroying 
the organization of the part, the hog then dies sometimes 
by violence of the fever, and sometimes because an organ 
essential to life is destroyed. • 

Cold very frequentls produces inflammatory disor- 
ders, and when of long standing and neglected, settle on 
the lungs. * 

During the winter and early in the spring, plurisies, 
quinsies, rheumatism, and inflammatory fevers prevail or 
are more common among swine. Toward the end of sum- 
mer, and particularly in autum, fevers of a different naturo 
prevail, while dyseuteries and put i I pore throats of va- 
rious types generally make their appearance. 

During the summer months, in sultry weather, w T hen 
the sy 8 tern is relaxed and when heat and moisture com- 
bine to hasten the decomposition and corruption of ani- 
mal and vegetable matter, and fill the air with f »ul a"r 
together with effluvia of stagnent water, all Undiug to 
produce fever, billious, intermittent, and rheumatic fevera 
are most prevalent among swine. 

But a still more active source of fevers is produced 
from the effuvia arising from the living body of the hog 
itself, when hogs in great numbers are crowded together, 
when the air is deprived of its vital ingredients by repeat- 
ed and constant respiration, and made poisonous by foul 
exhalations. Hence this infectious matter will be formed 
in hog pens. This effluvium will be formed wherever there 
is filth and will produce disease in some form. Infections 
of this kind will remain long ensconced in their old bed- 



164 KINNEY ON SWINE. 

ding even if it be the ground upon which they feed or lie. 
The same is capable of infecting other hogs from year to 
year with like disease. Hence the perpetuity of diseased 
swine, and it may be looked for so long as the pens or 
feeding lots go disimpregnated, and that frequently. 
The experience of every farmer is that the disease can be 
greatly modified, if not permanently checked at times, by 
change of situation or location. We will now proceed to 
point out or classify the different fevers with a description 
of them, the symptoms by which they may be distinguish- 
ed, and their remedies. 



KINNEY ON SWINE. 165 



CHAPTER XLIII. 

INTERMITTENT FEVEBS. 

The only symptoms of this fever are the shaking sen- 
sations, great thirst, and inclination to be in the sunshine 
while the fit is upon them, and so soon as it passes off, to 
seek the coldest spot they can find. 

Remedy. — Make a strong decoction of Prussiac wil- 
low by boiling the twigs, giving it freely in their slop 
from time to time through the day for 10 or 15 days or 
longer. Keep the bowels open with the following general 
prescription : 

Bicarbonate of Soda, 1 pound; 

Mandrake, \ pound; 

Jalap or Scammony, \ pound ; 

Nitre, \ pound; 

Pink Root, \ pound; 

Male Fern, \ pound; 

Aconite, j pound; 

Blood Root, 4 pound. 
This should be given sufficiently often to keep the 
bowels loose. 



166 SINNEY ON SWINE. 



CHAPTER XLIV. 

REMITTENT OR BILLIOUS FEVER. 

In this fever the symptoms vary according to the sit- 
uation and constitution of the hog and predisposing caus- 
es, or seasons of the year. It arises probably from an ov- 
er accumulation of bile, or from exposure, derangement of 
the liver by some inaction of the bowels, or from other 
causes similar to those which produce intermittent fevers. 

In billious fevers there are remissions, which mean 
mitigations of symptoms or retirement of the fever for a 
time, but it continues on slightly until a fresh attack en- 
sues. The warmer the weather the more active its char- 
acter, and it assumes, if not arrested, a dangerous form. 
In my practice in some of the more Southern States, and 
even in my own, I have noticed this in handling hogs, 
that there is quite a difference, there being a greater mor- 
tality in the southern counties in proportion to the num- 
iber treated by me and those without any treatment. 
Like other fevers, it commences with a shivering sensa- 
tion, sickness at the stomach, vomiting, great weakness of 
the whole body and difficulty of breathing; then comes 
the cold stage, followed by considerable increase of heat, 
.while the pulse, which was small and quick in the cold 
rstage, becomes full, and increases in its quickness. Sick- 
.ness at the stomach increases, with frequent efforts to 



KINNEY ON SWINE. 167 

vomit, which results in nothing but bile. All these symp- 
toms continue: the skin is hot and dry, with great thirst; 
then the skin gradually becomes moist. Shortly after 
this the symptoms pass off and some times cease entirely. 

The inexperienced person or physician may have 
hopes of the hog's recovery, but in a short time the hog has 
another attack more violent than the former. If this fever 
be not opposed in the early stage by proper medicines, it 
will end in delirium, when great restlessness takes place, 
the discharges by stool will be very offensive; after which 
will be a jerking of the nerves and contraction of the mus- 
cles, and in a short time death will ensue. Thence passes 
away a Billious- Fever-Cholera-Hog. 

The same causes which produce this disease are the 
same in a great measure as those which produce intermit- 
ten fever, although acting in a more powerful manner. 

Treatment.-— The use of purgatives in the treatment 
of billious or remittent fever is of the utmost importance, 
for the evacuation of the intestinal canals is always the 
first step to be taken at the commencement of this dis- 
ease, and repeated occasionally during its continuance, 
with care as to the effect produced, increasing or dimin- 
ishing accordingly. Excessive purgation should be avoid- 
ed. It is quite enough, as a general rule, that at the com- 
mencement of this disease from 3 to 5 evacuations be had 
every 24 hours. In the latter part, 1 to 3 is sufficient. 
Should there be any intestinal irritation, great caution is 
then necessary, and milder laxatives should then be em- 
ployed. 

I have used the following with good success to the 
whole herd, to prevent the disease from further spreading 
among the herd, and even to those that refused any food, 
but in a different manner. In treating those that refuse 
food, I mix it in water for their use, while I give medicine 
on dry feed, such as oats or shelled corn, to those that are 
able to eat. 

You will find this prescription invaluable: 



168 KINXET ON SWINB. 

jfandrake, } pound; 

Bicarbonate of Soda, 1 pound; 

Oalomel, ^ pound; 

Blood Root, \ pound; 

Pink Root, 4 pound; 

Nitrej \ pound. 
Dose. — Proportion to different" ages: 

To sows nursing, 3 teaspoonfuls; 

To other grown hogs, 2 teaspoonfuls; 

To shoats, 1 teaspoonful ; 

To pigs, £ teaspoonful. 
Only enough of the foregoing prescription should be 
given or continued to be given until all the bilious matter 
is evacuated and the discharges come of a natural color. 
After unloading the stomach and intestines by two or 
three brisk purges, on the first intermission of fever, then 
use the following as a tonic stimulant, diuretic, anodyne, 
expectorant, emenagogue, astringent, and sudorific: 

Bicarbonate of Soda, 1 pound; 

Quassia, \ pound; 

Queen of the Meadow, \ pound; 

Blood Root, \ pound; 

Pleurisy Root, \ pound. 
It should be fed in doses of three teaspoonfuls to 
sows nursing, two to other grown hogs, and from one to 
one-half to shoats and pigs, at morning, noon, and at 
night, in water, slop, or in any thing that the hog will 
eat or drink. 



KINNEY ON SWINE. 169 



CHAPTER XLV. 

NERVOUS OR TYPHUS FEVER. 

Typhus fever is contagious to a certain extent, or un- 
der certain circumstances. This term is also applied to 
typhoid fever when it assumes a character to justify its 
use. 

It receives its first name from attacking the brain and 
the effect it produces on the nervous system. The second 
from the slow and gradual manner in which it comes. 
Sometimes it comes on the third, fourth, or fifth, where a 
great number are crowded together and where proper 
cleanliness and ventilation are not given— that is, for the 
want of pure, fresh air. The sixth from certain spots or 
pimples slightly elevated above the surrounding skin, 
about the size of a pin head or a small pea, of a bright 
red or rose color. They make their appearance generally 
on the belly and chest, and frequently over the whole 
Dody. They make their appearance from the fourth tc 
the seventh or eighth day of the fever. The seventh de 
rives its name from the putrid state or tendency supposed 
to take place in the fluid. The last from the dangerout 
nature and malignity Of the fever. They are, however 
Hie same disease, varying according to the violence of th* 
symptoms, and th« different constitutions of the hog. 

Symptoms— In this, more than any other, the symr 



170 KINNBY ON SWINE. 

toms vary. It sometimes crops out in such a slow, secret 
manner that the disease will have made considerable 
progress before the owner of the hogs is aware of the ne- 
cessity of using remedies, but on other occasions it comes 
on with a great degree of rapidity, though the symptoms 
are pretty much alike common to all fevers: First heat, 
then cold, or sometimes chilly shivering, followed by 
heat, want of appetite, sickness at the stomach, and oc- 
casional vomiting, entire refusal of food, weakness, trem- 
bling, pulse irregular, sometimes faster tban usual and at 
other times about natural. 

Tnese symptoms gen< rally increase; the pulse be- 
comes smaller, and at the same time quicker, while the 
arte:ies of the neck beat with additional force. The hog 
becomes more restless in the evening; toward night the 
breathing is more difficult. This gradual increase of 
symptoms with a peculiar, pale, sunken countenance at- 
tending a fever ought to give the alarm to the owner of 
the swine when other nervous diseases, with which the 
earlier symptoms have been confounded, are present. In 
the progress of this disease, the system is easily affected; 
uneasiness and restlessness prevail in a high degree. 
While at the same time the tongue is clean and moist, 
and at other times the tongue will be dry and foul, the 
skin becomes moist. This fever, moreover, is not only 
thus irregular in affecting various parts of the body, but 
is also irregular in its recurrence after the remission; and 
then, instead of taking place in the evening, will take 
place in the morning. Again, the fever is very violent for 
the first few days; it diminishes for a time, and then in- 
creases again. 

After or abo at the fifth day weakness increases con- 
siderably. The whole nervous system becomes affected 
with tremors aud twitching; the urine is commonly pale; 
the tongue becomes dry, of a dark color, and sometimes 
the tongue aud gums and lips are covered with a dark 
viscid substance. To these succeed stupor, with a fetid 



KINNEY OX SWINE. 171 

smell, hiccough, and twitching of the tendons, together 
with an involuntary discharge of the excrements. la 
every malignant case, this fever ends fatally on or before 
the fifth day, but more frequently toward the seventh day. 
When the hog survives the seventh day it usually recov- 
ers. When the fever terminates favorably, before or at- 
the seventh day, the crisis is generally obvious, but should 
it terminate later the favorable turn is less evident and 
sometimes several days pass off during which time the 
disease goes off so gradually that I am in doubt myself 
whether it does or not. At length, however, it becomes, 
evident by a warm moisture on the skin, by the dark col- 
ored whey substance which adheres to the gums and lips 
growing less tenacious, and being more easily removed;, 
by the evacuation of the bowels regaining a natural color, 
or by the urine being made in greater quantities and de- 
positing a sediment; by a return of appetite, and by the 
pulse being slower than it was at the commencement of 
the disease. Tumors appearing behind the ears, a red. 
rash and an inflamed scab around the mouth and lips,, 
are, I consider, favorable. The symptoms which point, 
out the approach of death are dilated pupils or glassy,, 
staring eyes; involuntary, cadaverous swelling; evacutions; 
hiccoughs; cold flammy skin, with a small, weak, creep- 
ing, tremulous pulse. 

The causes which occasion this disease are impure- 
air, impure water, and unwholesome food Although 
these causes produce the disease in frequent instances,, 
where it is not epidemic, hogs under even the most favor- 
able circumstances, where they have the best of treatment, 
are even attacked through filth, a moist atmosphere, scant 
living, and the feed probably in a decayed state; or what- 
ever may weaken the nervous system may produce this 
fever. 

This fever also arises from bilious fever of long stand- 
ing changing into nervous. I consider the disease essen- 
tially one of debility. 



172 KINNEY ON SWINE. 

Treatment. — Emetics can be used under two circum- 
stances only in this fever: First, at the very commence- 
ment of the fever; and, secondly, when a relapse or aggra- 
Tation cff the symptoms has been threatened by some be- 
ing fed too lavishly or some improper food. It is very 
customary among farmers, under such circumstances, 
Tvhen the hog has begun to feed, to overdo the thing by 
giving too much or improper food, such as sour slops, &c. 
Under such circumstances, where there is a relapse, I 
"would then advise an emetic (that is, something to cause 
it to vomit,) to be given, thereby unloading the stomach 
•of whatever produced the relapse. If an emetic be given 
within 2i hours after the hog has been first taken, or di- 
rectly after a relapse, it will save 9 out of every 10 diseas- 
ed hogs. On the first appearance or symptom of the dis- 
ease give one half gill of tincture of lobelia in one pint of 
water. If it should refuse for an hour to drink it from 
the trough, then pour it down as a drench. Be careful 
at the same time not to pour it down while the hog is 
squealing, or you may strangle it, which might produce 
-death instantly. Repeat this every 15 or 20 minutes un- 
til the stomach is disgorged of its contents. The dose as 
given above must be diminished as to age and size of the 
Jiog. After a few hours, then give a brisk cathartic or 
purgative. The bowels must be kept gently open so that 
the hog should at no time be more than 8 or 10 hours 
without a stool, for costiveness is apt to increase an undue 
amount of heat, which may produce an affection of the 
head. A great deal of feculent matter is produced in fe- 
ver, although little food is taken. In administering pur- 
gatives, you must be very careful, after the first evacua- 
tion, not to employ them in such doses as will operate se- 
verely; for if you do you may produce great debility and 
thereby lose your hog. The object is to secure as much 
as from 2 to 3 discharges daily. For this purpose give 
three teaspoon fuls of jalap, scammouy, and pleurisy root 
of equal parts, mixed with two ounces of bicarbonated soda 



KINNEY ON SWINE. 173 

Dose. — To grown hog, 3 teaspoon fuls; to be de- 
creased in proportion to age and size of the hog. 

The great point in this disease is to support the 
strength of the hog by tonic medicines, which should be 
early employed in this disease, and at the same time some 
nourishing diet, such as milk or house slop with a small 
portion of ship stuff or oat meal mixed with it— just 
enough to form a gruel. 

While supporting the vital energies of the hog, you 
must take care to prevent feculent matter from being con- 
fined in the bowels by occasionally administering gentle 
laxatives, such as teas of Balmony, yeast, and Balsam 
Peru, of equal parts, mixed with water. Pour in the trough 
and let them drink it as water, or mix it with slop. Bal- 
mony is both a stimulant and tonic, while Balsam Peru is 
a stimulating expectorant or strengthening tonic, acting 
upon the mucous membranes of the system. If these 
gentle laxatives do not accomplish this result, then resort 
to a dose of scammony. 

If you have pleuty of yeast, give it, mixed with the 
slop or water it drinks. Hop tea is good. This last will 
be found valuable throughout the disease, instead of 
water, as a drink. By persisting in this course, which is 
easily done, requiring but little time, you will scarcely 
ever lose a hog by this disease. 

In the meantime, feed the following to the whole 
herd as a preventive in the proportions already men- 
tioned: 

Bicarbonate Soda, 1 pound; 
Common Salt, \ pound; 
Blood Hoot, \ pound: 
Quassia, \ pound; 
Mandrake, \ pound; 
Plurisy, \ pound ; 
Black Snake Root, J pound. 
To be fed twice each day until the discharges c 
jnne and bowels look natural— that is, show their feed 



174 KINNEY ON SWINE. 



CHAPTER XLVI. 

TYPHOID FEVER. 

The predisposing causes of typhoid fever are all such 
as greatly depress the system either temporarily or per- 
manently, and we might say with truth that no hog, un- 
less originally of feeble vitality, or laboring under some 
cause that produces depression at the time of exposure, 
can have primary typhoid fever. It is true, if the cause 
acting upon the system is very intense, the disease might 
be rapidly developed. Animal miasma is the exciting 
cause of the disease, and by this we understand animal 
matter in a state of decay or decomposition. In animal 
substance in the act of decomposition, or a substance gen- 
erated from the component parts of a living body by dis- 
ease, communicates its own condition to all parts of the 
system capable of entering into the same state, if no 
cause exists in these parts by which the change is coun- 
teracted or destroyed. Thus, exposed to gaseous exhala- 
tions from animal matter undergoing decomposition, or 
arising from persons suffering from low typhoid disease* 
the material gaining entrance into the blood through the 
lungs, will, if there is not resisting power enough in the 
system, set up a process of decomposition, which continu- 
ing, will give rise to the phenomena we observe in this 
form of fever. 



KINNEY ON SWINE 175 

This form of fever may be either endemic, sporadic, 
epidemic, or contagious. If endemic, we will find more 
or less intense local cause. If sporadic, the miasm may 
have been speedily generated and dispersed. If epidemic, 
we have to look to the condition of the atmosphere as re- 
gards moisture and temperature for the rapid propogation 
and spread of the miasma. I think this none will deny. 
Thus a hog suffering from low typhoid fever, is con- 
tinual giving off in the excretions from the lungs matter 
in a state of decomposition, and if proper attention is not 
given to a proper supply of fresh air and cleanliness, these 
exhalations assume a degree of intensity that will unfa- 
vorably impress all of the hogs that come within its reach, 
and will give rise to the same form of fever in those hogs 
that may be predisposed to it. I am now fully satisfied 
from all my observation and experience that this disease, 
typhus fever, and black tongue erysipelas, were the pre- 
vailing diseases of that day known as Cholera — it having 
made its appearance directly after the cessation of Asiatic 
Cholera of that date — because of its destructive mortality 
among the hogs. 

Symptoms. — The early stages are frequently of con- 
siderable duration in this disease, the symptoms being 
those of depression. The hog becomes languid and de- 
bilitated, with nausea and efforts to vomit. The appetite 
becomes impaired, aud a general sense of soreness and 
stiffnpss is felt. These symptoms increase for several 
days, with chilly sensations, the hog seeking the warmest 
spot that it can find, alternated with flushes of heat. It 
may remain from two to three or four days. 

With the development of reaction, the pulse becomes 
frequent, full, and open or soft and weak, in some cases 
soft and easily compressed ; or, if of a nervous character, 
quick and sharp. The tongue is generally loaded with 
a dirty mucus, and is broad, soft, flabby, and moist, some- 
times coated in the center, but with reddened tip and 
edges. There is also great thirst. In some cases the 



176 KINNEY ON SWINE. 

tongue is heavily loaded, especially at the base. There 
appears to be oppression about the belly, indicating mor- 
bid accumulations in the stomach. The urine is slightly 
diminished in quantity, appears turbid and frothy, but 
does not deposit a sediment. The bowels are frequently 
natural as to frequency of stools, but extremely suscepti- 
ble to the action of medicine. The discharges are thin, 
pale, and frothy. The temperature of the surface varies 
greatly; sometimes it is intensely hot and pungent, but 
more frequently slightly increased, with tendency to cold 
extremities. The countenance is dull, pallid, and shrunk; 
the eyes heavy and devoid of luster. The hog sometimes 
exhibits great uneasiness and restlessness, changing its 
position frequently, but at others is torpid and impressi- 
ble. The respiration is frequently only little affected, es- 
pecially for the first two or three days, but sometimes fre 
quent and depressive. 

By the 4th to the 6th day, we notice that the head 
has become affected; that the mind has become confused. 
The respiration has become affected and is short and 
quick, or labored and depressed. In many cases ulcera- 
tion of the bowels manifests itself; the bowels are irregu- 
lar; two to five or six evacuations or more during the day, 
watery, yellow, clay-colored, frothy, and fetid. The urine 
is but little diminished in quantity, but is pale and frothy, 
resembling whey. Pressure upon the bowels appears to 
produce great pain. 

By the 7th or 8th day, the bowels have become quite 
loose, the operations frequent and difficult to arrest, with 
increase tenderness on pressure. The coatings of the 
tongue has gradually been changing its color, and is now 
brown, somewhat fissured, or sometimes the coating has 
disappeared and the tongue is dry, red, glossy, dark, and 
mucus commences to appear upon the teeth and lips 
Typhomania has now become fully developed. The hog 
appears half asleep, then follows considerable restlt>ne8s 
Sometimes it appears in a profound stupor, but is aroused 



KINNEY ON SWINE. 177 

»nd springs suddenly from its bed, only to sink down 
again in its former condition. Usually about the fifth 
day a rose colored eruption makes its appearance on the 
neck, flanks, and on the belly. This eruption manifests 
itself in small rose-colored spots, from the size of a pin 
head, to that of a small pea. The color disappears upon 
pressure of the finger, but returns when the pressure is re- 
moved. Malaria sometimes makes its appearance at this 
time in the shape of minute vesicles filled with limpid 
serum. The hog by this time has become entirely pros- 
trated. The diarrhoea becomes worse, the discharges be- 
ing dark, fetid, and very offensive, and the abdomen very 
much distended; the coating on the tongue black, and the 
teeth and lips covered with a dark, offensive excretion or 
matter from the stomach. The prestation is extreme, the 
stupor profound, and in this condition the hog dies, often 
without a struggle. 

Treatment. — The object of treatment at first is the 
arrest of the fever, and this can done in a majority of 
cases by the 4th or 5th day and before the severe symp- 
toms take place. 

If there is evidence of morbid accumulation in the 
stomach, it must be removed, or all treatment will be un- 
successful. I know from personal observation where the 
stomach is thus oppressed. Typhoid symptoms rapidly 
supervene and the hog is almost sure to die. Further, 
such accumulations in the stomach prove the cause of the 
rapid development of the inflammation of the intestines 
in many cases. In such cases an emetic should precede 
every other treatment. Lobelia and capsicum are my 
favorite agents. If there is great prostration a stimulant 
should be added to it, and a bath of fairly strong lye and 
salt (the salt to be dissolved in the lye) poured over the 
surface with a water sprinkler, so as to equalize the bath 
over the body, which should be continued once each day 
afterwards— the bath to be moderately warm. As soon 
as the emetic has ceased to act, sedatives should be ad- 



178 KINNEY ON SWINE. 

ministered in sufficient doses to continue the influence 
produced by the emetic. If, in the early part of the dis- 
ease, the bronchial mucous membranes or lungs become 
affected, the same treatment should be given with a coun- 
ter-irritant. In such cases give 60 drops of tincture of ac- 
onite to a grown hog, in a gill of water. Repeat it every 
hour. If the skin is hot, use the alkali bath. 

If there is tendency to coldness of the extremities, 
add a little capsicum to the bath. The extremities must 
be kept warm or the treatment will fail. You will notic e 
that these remedies decrease the frequency of the pulse, 
but it becomes more full and stronger— especially better 
far from the heart. At last the pulse, coming down to 
80 or 90 beats per minute, we observe evidence of com- 
mencing secretion. Now diuretics and diaphoretics 
may be advantageously employed, the sedatives being 
continued in doses just sufficient to maintain their effect. 
I have used marsh mallow and spearmint as a tea, which 
the hog drinks very readily. For a diuretic you can use 
a teaspoon ful of nitre, dissolving it in the tea just spoken 
of, which will be more agreeable to the taste of the hog. 

When secretion has commenced, but not before, use 
Peruvian bark in the tea as a tonic. Furnish them with 
any food that would be easily digested. 

If diarrhoea should be present, give tincture of xan- 
thoxylon in 4 teaspoonfuls and four grains geranium— 
which is about the best thing that I have used. 

To the herd of willing feeders, give the prescription 
under the head of typhus fever. Feed twice a day until 
you have a healthy action of the stomach and bowels. 



;>-.»; cist ■ 



KINNEY ON SWINE. 179 



CHAPTER XLVII. 

HOG POX. 

I give it this name for the want of a better one. But 
it is so near resembling in its manifestation and symptoms 
that of small pox fever, as described by different authors, 
that I venture to say that it is one and the same disease 
called hog or small pox. It is always caused (as laid down 
by our authors) or communicated by contagion — that is, 
caught from other hogs that have it. It is divided by 
medical writers into two kinds: the distinct and confluent, 
but is the same disease in different degrees of severity. 
The distinct form is the mildest, where the pustules or 
scabs are fewer, distinct from each other, and do not run 
together. On the other hand it is said to be confluent 
when the pustules run together and form a continuous 
scab. 

When the virus has once been taken into the system, 
the disease cannot be prevented, so far as my experience 
and observation goes among willing feeders, or greatly 
modified — at least either by immediate vaccination or by 
a course of diet and preparation of the system. It is nec- 
essary to understand the premonitory symptoms. As 
soon as it is known that a hog has the disease, or been 
exposed in any way to it, the hog or hogs should be iso- 



180 KINNEY ON SWINE. 

*ated from the herd, put on the lightest Hiftt oossible. and 
purged frequently. 

As for vaccination in the ordinary way, I regard this 
impracticable. My mode of vaccination is never to move 
a dead hog out of the pens. I usually cut it up into 
pieces, salt it well, and, if I can get it, put oyer the meat 
strong wood ashes or bicarbonate of soda, with the pres- 
cription that will follow this article. 

Symptoms. — Premonitory or first symptoms are 
chill and fever. After the second or third day, eruptions 
break out on the surface, about the neck and shoulders, 
and apparently great pain over the kidneys, with appar- 
ent pain in the head, dislike of motion, nausea and vomit- 
ing, thirst and stupor. The fever continues. On the sec- 
ond to the fourth day the neck and breast is covered with 
small spots like flea bites, which increase for four or five 
days, during which time the eruptions appear more or 
less over the whole body. It is usually worse from the 
shoulders forward. Usuallv from the seventh to the tenth 
day the process of suppuration has ceased, or formation 
of matter is complete. From about the 11th to the 13th 
day inflammation subsides and the pustules begin to de- 
cline, dry up, and scale off. 

Treatment. — It is a disease that requires mild treat- 
ment with simple remedies. In the first stage, before the 
eruptions make their appearance, you may not be able to 
tell whether it is small pox or some other febrile disease, 
but the treatment should be about the same in either 
case. If there be vomiting, give them soda in the water 
they drink. After the stomach is quieted, give a purga- 
tive of mandrake and scammony of equal parts, with a 
small portion of capsicum. Bathe the skin frequently 
through a water sprinkled with a little weak lye water, as 
warm as can be borne. Repeat the bath two or three 
times each day. To aid in removing the phlegm and mu- 
cus from the throat, give borax water, made a little salty. 
If there is prostration and debility, give them a big spoon- 



KINNEY ON SWINE. 181 

ful of Peruvian bark — less to smaller hogs. Keep the 
bowels gently open during the whole course of the dis- 



This prescription should be fed to the willing feeders 
to prepare them for the attack. Feed from two to three 
times each day, according to the virulence of the disease: 

Horehound, 2 pounds; 

Bicarbonate Soda, 1 pound; 

Blood Root, £ pound; 

Mandrake, h pound; 

Queen of the Meadow, f pound; 

Pink Root, f pound; 

Quassia, £ pound; 

Scammony, J pound. 
This prescription should be fed On shelled corn or 
oats, in troughs with sufficient room for all without being 
crowded. Feed until bowels are freely moved, then feed 
once every day for a week, then twice a week for two 
weeks. 



182 KINNEY ON SWINE. 



CHAPTER XLVIII. 



INFLAMMATORY FEVER. 



This disease comes on after a severe shivering or sha- 
king, really a hard ague, followed by a steady increase of 
heat, the pulse becoming stronger. There appears to be 
great pain over the whole organism, with much anxiety, 
followed by redness of the surface, while the heat still in- 
creases, followed by thirst that cannot be satisfied. The 
tongue is covered with a white fur, the pulse beats from 
90 to 120 or 130 a minute; hurried or great oppression of 
breathing; soreness of stomach; skin dry and hot; the 
eyes inflamed and incapable of bearing the light, making 
it disposed to stick its head into any dark corner; the 
urine scanty, highly colored, and depositing a red sedi- 
ment; bowels very costive. There is usually some abate- 
ment of the fever at evening and night. 

This disease runs its course in from 4 to 10 days, 
usually ending with death, attended with diarrhoea, 
bleeding of the nose, or by copious discharges of urine in 
.which is deposited the red sediment. 

If it does not pass off in this way, it changes to a ty- 
-phdid form, and then it should be treated as under that 
head. 

Causes. — The causes that produce this fever are 



KINNEY ON SWINE. 183 

sudden changes from heat to cold, which check perspira- 
tion when warm. The drinking of cold water so usually 
given by the farmer at noon when in from his work when 
the hog is already overheated by the burning rays of a 
summer's sun, not being protected by a shade, outward 
inflammations, stoppage of certain evacuations, costive - 
ness, sudden stoppage of perspiration on the skin, sudden 
check of any of the secretions, may produce this disease. 
Treatment.— I have found cooling applications 
poured on the head, not in any great quantity, but let it 
slowly drop as a shower bath from a vessel punctured 
with holes for the purpose, will allay the febrile excite- 
ment, and will usually be a great relief to the animal; 
and it will be received as if appreciated by his hogship. 
This should be continued until the fever subsides. When 
the hog experiences any chilly sensation, it will leave, but 
will return if the fever makes its appearance. 

The great object to be attained in feyer is to moder- 
ate the force of the circulation and at the same time open 
the pores of the skin to increase the secretion of urine, 
and to loosen the bowels. 

To do this I have usually used either ipecac or lo- 
belia, given in the water. They drink it, as they are very 
thirsty. They will not refuse to drink. I think lobelia 
preferable to ipecac, as they drink it more readily. This 
should be given often enough to keep up a slight nausea. 
Give from one to three grains, dissolved in water— that is, 
proportion the dose to the age and size of the hog. It 
should not be given too frequently. Care must be taken 
not to continue the treatmeut too long. If used with 
prudence, it often puts an end to the fever of itself. It 
quiets the nerves and uneasy sensations and induces a 
pleasant, agreeable sleep. All heating or exciting treat- 
ment in the beginning of this disease should be carefully 
avoided. 

A good cathartic dose should then be given, say from 
1 to 3 teaspoonfuls of leptander and mandrake, equal 



184 KINNEY ON SWINE. 

paits, or equal portions of mandrake and scammony, mix- 
ed with water or slop. You should administer the doses 
at all times according to age and size — about 3 teaspoon- 
fuls always to nursing sows. 

I have found a small portion of cream tartar, added 
to the above, an excellent adjutant. It renders it less ob- 
jectionable to them in their drink or feed. Senna and 
salts are very cooling physics. It not only relieves the 
head and tends to allay general fever, but prevents deter- 
mination of the blood to the lungs and liver, if used with 
judgment. 

A clyster of medical castile soap, injected occasional- 
ly with an elastic syringe, thrown high up as possible, 
cooling drinks, their bedding place well ventilated, with 
as much quiet around them as possible. The hog will 
soou recognize its friend and helper, and will be pleased 
to see you at any time, especially on the return of appe- 
tite. Great care is to be observed as to what their feed 
should be and the quantity given, and how often they are 
fed. Nature is nature. If a man exercises but little dis- 
cretion on a return to health in regulating his appetite, 
you could expect nothing less of a hog. Then regulate 
their diet; give but little at any one time, but often. This 
will hold good with any disease. 

Diaphoretic medicines should be used — that is, medi- 
cines that will promote sweat or perspiration — such as 
sage tea, boneset balm, ground ivy, pennyroyal, flaxseed, 
sweet spirits of nitre, etc. These I find to be of great 
benefit in any continuous fever by determining the circu- 
lation to the surface. 

Remember in every species of inflammatory fever to 
use the most simple means to induce perspiration. It is 
far better than by powerful agents. When these meas- 
ures are employed and act favorably, they reduce the 
heat, soften the skin, relieve the head, prevent delirium, 
and induce sleep and quietness. 

I am aware that it is necessary to have recourse to ar- 



KINNEY ON SWINE. 185 

tificial heat in order to equalize the circulation, also blis- 
tering if there appears to be much pain. Under such cir- 
cumstances I have used coal oil by sprinkling it over the 
surf ace of the body ; then sifted over this a pretty coat of 
ground mustard. After the mustard has been there suffi- 
ciently long to blister the skin pretty fairly, use the 
sprinkler with warm water to remove the mustard. 

With this course of treatment I have seldom failed of 
a success in raisins: the hog to a good, healthy condition. 
Care should be observed in its diet, together with pure, 
fresh air and water and fresh bedding. 



186 KINNEY ON SWINB. 



CHAPTER XLIX. 

PROGNOSTICS OF FEVER AMONG SWINE. 

Prognostics of fevers is the opinion formed of any- 
particular disease, either favorable or unfavorable. Now,, 
if the reader will be attentive he may be instructed in the- 
art of foretelling what may happen to the hog with res- 
pect to the termination or change of the disease, either by 
death or recovery. This knowledge is very important to 
one who has never made swine diseases a study as a pro- 
fession or had experience in practice. 

The prognostic of an impending disease may be- 
drawn from the appearance of the countenance, the man- 
ner in which the hog is fed, their changes of situation, etc.. 

If you should see a hog become swallow-weak, with 
loss of appetite and spirit, no disposition to be moving 
around, yet restless and uneasy without apparent cause; 
should these appearances be gradually disclosed with a 
tinge of yellow, it is possible that obstruction in the liver 
has taken place. 

If more rapidly, with slight shiverings occasionally, a 
fever threatened. 

A regular fever of evenings at a certain time, grad- 
ually increasing, with cough, threatens a hectic fever. 

A more violent shiver with considerable heat, a con- 
tinued fever. 



KINNEY ON SWINE 187 

A deep redness on the surface about the head, neck, 
and eyes plainly point out to an accumulation in the head; 
and these symptoms frequently arise from diseases im- 
peding a free circulation through the lungs, so that the 
state of these organs must be considered in forming an 
opiniou of the diseases. They often exist together and 
aggravate each other. 

You frequently see hogs with apparent fixed pain 
and misery in the head. This shows some fixed obstruc- 
tion prevents the free course of the blood through the or- 
gan, followed by convulsions or fits and sometimes by 
sudden termination of life, as in appoplexy. 

A fullness of the stomach or bloat of the belly are 
signs of an accumulation, and it depends upon the com- 
parison with other symptoms whether it be obstructions, 
of the viscera (which means the internal orgaus of the 
body) or accumulated contents, or merely flatulency or 
wind. 

The prognostics must be regulated by comparing the 
symptoms of each disease. The mode of raising a hog; 
its surroundings; its bedding; its feed, water, pasture, 
and general feed lead us to form some prognostication, 
of impending disorder. 

A light feed after having been fed very sumptuously 
often creates disease. Change of feed not infrequently is. 
a cause, especially if the hog should gormandize. 

Close confinement of hogs in the fattening pen is of- 
ten a cause of disease by compelling them to a sedentary 
life on high feed without the system being prepared to 
receive it. 

In forming, our opinion as to diseases, our best, most 
correct information is to be derived from the state of the 
circulation and respiration, usually known by physicians 
as the vital animus or natural actions, and prognostics 
are usually drawn from them, which I shall endeavor to 
explain: 

The vital action is chiefly known by the pulse. The 



188 KINNEY ON SWINE. 

pulse consists in the reciprocal contraction and dilation 
of the heart and arteries. By the former, the blood is 
propelled through every part of the bod}' ; therefore great 
attention is necessary in feeling the pulse, as it often mis- 
leads, unless you accustom yourself to examination, and 
this is not difficult to do if you will pay close attention to 
the rules I lay down. 

First, it is important to consider the age of the hog. 

The pulse of the pig for the first three or five months 
^s 100 to 130. From this time until fairly grown, it is 
from 85 to 100. From diseases and other causes they are 
subject to great changes or variety. 

After a full feed, the pulse becomes quickened. After 
exercise or any agitation, when they stand, it is quicker 
than when at rest lying down. 

A fat hog always has a weak pulse, because it beats 
to a great disadvantage beneath a layer of fat. Under 
these circumstances w r e must make allowances. 

In a thin hog, this error can seldom arise. The pulse 
can be distinctly felt. 

A natural pulse beats from 65 to 85 a minute. 

On feeling the pulse, the arteries should be first gent- 
ly felt, and if any doubt arises whether the pulse is weak, 
compress the artery strongly with three fiugers, then slow- 
ly raise the two upermost fingers. If the pulse be strong, 
and seemingly weak only from compression, the blood rap- 
idly returning will strike fully the finger below; but if it 
be really weak, it will slowly recover its former force. 

When you feel a strong, firm pulse, it is a sign of 
good health; but if it strikes the finger like a tense cord, 
it is a sign of approaching disease; if this hardness is in- 
creased in frequency, it shows that inflammatory fever is 
present. 

A throbbing pulse, which strikes the finger with ap- 
parent but not real firmness will sometimes be mistaken 
for what is called the hard pulse. 

But this has not the same firm resistance that we 



KINNEY ON SWINE. 189 

have described. It strikes sharply, but not strongly, and 
the relaxation is as rapid as the pulse is transitory. 
When there is internal irritation, the throbbing pulse will 
continue, often to the last showing its peculiar character 
more strongly. In the commencement of fever, it so of- 
ten resembles the strong pulse as to deceive. A small 
pulse will also be taken for a weak unless you have 
experience or attend strictly to this matter. The light- 
ness of its stroke depends on the small size; sometimes on 
the depth of the artery. If a pulse be at 55, 50, or lower, 
there is fear of compression of the brain. A constant 
pulse of 90 to the minute, rising occasionally to 100, 110, 
120, shows much irritation in the system and is not with- 
out danger. 

If any stage of disease the pulse exceeds 120 for a 
short time, there is a foundation for apprehension. 

An intermitting pulse is a mark of considerable debil- 
ity, and prognosticates a dangerous disease. It is also a 
symptom of organic affection. This alarming view of the 
subject requires some attention, however soon alleviated. 

As it would be almost impossible for us to take these 
symptoms as a standpoint for our judgment in prognosti- 
cating the diseases of swine, because we cannot handle 
them as we do the sick person, we must make up our 
opinion from some other standpoint. First from its sur- 
face appearance, as already described in many instances. 

The tongue carries with it many important signs. 
Whiteness of its surface is a sign of fever; when white 
and dry, it shows the fever to be more considerable. As 
the fever progresses, it becomes brown and even black; 
and these colors are usually seen when the tongue is dry 
and hard. While the edges continue clean and of their 
natural speckled appearance, there is very little danger. 
Indeed, fevers have terminated favorably in my practice 
in hundreds of instances where the tongue was for many 
days dark, dry, brown, and even black. When the tongue 
in the course of fevers sometimes becomes suddeuly clean, 



190 KINNEY ON SWINE 

and of a shining red, it shows that the fever will continue* 
some time. 

A load or weight at the stomach arises from indiges- 
tible food or an accumulation of viscid mucus. When the 
irritability of the stomach is worn out, exhausted by over- 
feed, such as sour slops, damaged feed. &c, vomiting and 
costiveness are sure to follow . Vomiting is the connect- 
ing symptom between the digestive and secretory organs. 

If vomiting is violent and constant, without previous 
accumulation of bile, it is an unfavorable symptom, gen- 
erally caused by irritation of the brain; and when from 
bile, it is distressing. Constant diarrhoea is dangerous, 
showing debility. 

Other prognostics or signs, where 'he surface of the 
skin is cold and clammy with perspiration, arising from 
total relaxation, are generally evident signs of death. 

The urine, when highly red, without depositing any 
sediment, shows a violent and long protracted fever. In 
general, where there is a scum on the top in the early pe- 
riod of fevers, I have usually found them to be slow and 
tedious. 

In bilious fevers the urine is sometimes of a greenish 
or dark color, which tshows a highly putrid state. 

In chronic diseases, such as rheumatism, &c, among 
swine, and which is becoming more frequent, red urine* 
depositing a copious red, branny sediment, after standing 
for a time, is a mark of considerable weakness. 

A mucus like the white of an egg is indication of a 
diseased bladder and is a frequent symptom of gravel 
and calculus, which means stone. 

The nature of the stools is of much importance and 
they should be frequently examined with attention. 
Liquid, frothy, watery, or exudation motion, with little 
color or smell, is a sign pretty generally of tedious fever. 
When the stools in the beginning smell very offensive and 
bilious, it, too, may be considered unfavorable; but if the 
discharges be free and copious, it is rather favorable. 



KINNEY ON SWINE 191 

Calomel will, through the whole course of a fever, often 
produces such motions, because it acts powerfully on the 
biliary secretions. 

Where the hog evacuates small, black, pitch-like mo- 
tions or stools, it shows weakness in the alimentary canal 
and biliary system; but when the stools are of a hard ex- 
crement and come without much difficulty, looking 
slick and greasy, like that of a healthy stall-fed steer — 
that is, showing the food looking natural— shows a speedy 
recovery to health and strength. 

I consider the situation of the hog a dangerous one if 
the natural appearance of the face and eyes are lost, if 
there be a pinched up appearance of the face, a glare or 
vacancy of the eyes, becoming cold on the extremities, 
twitching or jerking of the nerves. They are at least 
signs of great debility and weakness, and the earlier they 
take place in fever the greater will be the danger. 

The favorable syptoms and signs of the termination 
of the disease are these : 

The general countenance and appearance of the hog 
appears unchanged and expression natural. When it ex- 
presses to you by a kind, familiar grunt that food would 
be acceptable, its sleeps has been refreshing, the tongue is 
clean at the edges, the belly looks soft and flabby as if it 
needed a little nourishing stuffing of sweet slop. 

In all cases of fever, if properly managed in the early 
period of the disease, there are but few instances in which 
a favorable change does not take place with swine oa 
from the fourth to the tenth day. 

From these remarks, and the signs of diseases which 
I have given, you will, by strict observation while in the 
pens among diseased hogs, be able to form a favorable or 
unfavorable opinion as to the termination of the disease. 
Notice attentively the degrees of debility and other at- 
tending circumstances, such as constitution, habits, age, 
and the severity of the attack. 



192 KINNEY ON SWINE. 



CHAPTER L. 

BOILS. 

Boils— called furunculus in surgery — are circumscrib- 
ed inflammatory swellings under the skin, varying in size 
from a pigeon egg to a small hen egg. It has a central 
core. A boil always suppurates or forms matter, and 
scarcely ever breaks on the hog, the skin being too thick, 
though susceptible to the sight. They seldom need any 
treatment except an incision of the knife and a removal of 
the core with the point of the instrument and rubbing in- 
to it with your finger sulphate of zinc. If in fly time, rub 
over the incision with a paddle a little tar to prevent any 
deposit from the fly. If there should be seyeral, and the 
hog costive, give a dose of mandrake and leptander, equal 
parts. 



KINNEY ON SWINE. 193 



CHAPTER LI. 

CARBUNCLES. 

Carbuncles — in medicine called anthrax and furuncu- 
lus malignans — is a species of malignant boil, being a 
livid red swelling, which gathers, vesicates, and dis- 
charges matter, and tends rapidly to gangrene. Like the 
boils it cannot discharge its contents unless punctured 
with a sharp instrument, and then, if of long duration, 
the matter forms a cheesy-like substance, which finally 
becomes callous or bony substance, which will have to be 
removed with the knife, and treated as the boil. (See 
boil.) They appear on various portions of the body, but 
most usually about the shoulders, neck, and hams of the 
hog. They are usually attended with more or less febrile 
symptoms: thirst, foul tongue, loss of appetite, langor, 
and restlessness. They occur mostly upon large hogs, 
and originate from a depraved state of the system. After 
the above surgical treatment, give to them an active hy- 
drogogue physic— that is, a physic that will produce a 
watery discharge from the bowels. It would be well to 
use caustic potash or lunar caustic to burn it, but if you 
have neither, use sulphate of zinc. Fill the orifice with 
salt after removing the matter. If it has a tendency to 
gangrene, or the sore becomes large and angry, inflamed 
and offensive, wash with pyroligenous acid and tincture 
of njyrrh. The caustic should be applied until the tu- 
mor presents a healthy appearance. If fungus or proud 
flesh appears, apply burnt alum in the orifice or sore. 



194 KINNEY ON SWINE. 



CHAPTER LIL 

WORMS. 

There are three distinct classes of worms that infest 
the hog, two of which are so familiar to the farmer that 
they need not be illustrated. A description of the two is 
sufficient. 

One is a round, plump worm, large in the center, tap- 
ering to either end. This is not a dangerous worm, ex- 
cept among pigs, where they may congregate in the 
throat like that of a child, choking the pig and stopping 
their breathing. 

The second probes into the smaller intestines, is 
known as a real tape worm, jointed as the tape worm that 
infests the human being. 

The third is extremely fine, as fine as that of the hair 
of the mane or tail of the horse, and is entirely overlook- 
ed by the common observer. The two latter are the more 
dangerous and destructive of health and life. 

The following remedy will prove efficacious: 
Bicarbonate Soda, 1 pound; 
Mandrake, \ pound; 
-•;■ ■>■ Male Fern, \ pound; 
Pink Root, \\ pound; 
Nitre, \ pound. 

Dose. — Give to a weaned pig | teaspoonful, twice 
each day. Increase in proportion to age until thoroughly 
cured. 



KINNEY ON SWINE. 195 



CHAPTER LIII. 

LICE OR COMMON MANGE. 

This is so well known it needs no description, yet it 
as a great damage to the growth or thrift of the pig. The 
•best and least expensive remedy that I have tried to rid 
the swine of is, to place the swine in a close place and sat- 
urate them well with coal oil all over. Then with a com- 
mon seive cover pretty thick with powdered sulphur. 
Let them remain until the oil has been taken up by the 
surface. This serves to open the pores of the skin, and 
at the same time destroys the vermin that infest the sur- 
face and cause so much itching and uneasiness to them as 
to retard the growth and fattening of your swine, and 
often produce other diseases. 



196 K1XXEY OX SWIXE. 



CHAPTER LIV. 

ABORTIOX OF SOWS. 

Abortion or miscarriage means a sow losing her pigs 
before the fourth month of her pregnancy — that is, before 
her time. Miscarriage involves pain and weakness in ad- 
dition to the loss of her offspring, and is often a severe 
trial to the maternal constitution. 

It may occur at any period of pregnancy, but partic- 
ular stages are more liable to the accident than others, at 
from the sixth to the seventh week and from the tenth to 
the eleventh. When abortion has taken place once, it is 
very likely to occur again. Some sows have a very strong 
tendency that way. 

The causes of abortion may exist in the constitution 
of the sow, being the result of weakness or a diseased con- 
dition of the womb, the foetus or pigs may die by injuries, 
or by deficient development, when they are cast off like 
blighted fruit. Suckling after conception, the farmer try- 
ing to rear two litters each year, is not infrequently a 
cause of abortion. Active diseases occurring during preg- 
nancy, such as fevers, severe inflammation, eruptive fevers, 
&c., are almost certain to occasion evacuation of the uter- 
ine contents. Continued diarrhoea and the aetiou of 
strong purgative medicines, are dangerous or very injuri- 
ous. All undue agitation of body or mind, certain jerks 



RlNNEY ON SWINE. 197 

or jumps, tunning to get rid of the dog that you are his- 
sing on, thus disturbing both body and mind, may any 
of them bring on miscarriage. 

Intermittent pains, with discharges of blood from the 
part, signify that the process has begun. If miscarriage 
should happen within the first two or three weeks after 
conception, it might be accomplished with so little incon- 
venience as to go unobserved, the sow eating her offal. 

When miscarriage is going on, the pains increase fn> 
force and frequency and continue with a discharge of 
blood, in fluid or clots, until the ova or first formations of 
the pigs are expelled, after which both become moderate 
until they cease altogether, the red flow giving way to a 
colorless one. It is very important that strict attention, 
be paid. See that every clot is discharged. If they be*, 
large, tear the clots in pieces, that you may ascertain 
whether the contents of the womb are expelled or not, for: 
there is no safety while miscarriage is progressing untii itt 
has taken place and everything is cast off, 

I would advise where there is a tendency to abortion, 
let it take place and assist it in doing so. If you should 
carry them over to full time in 99 cases out of 100 the 
pigs will be valueless or they may come dead. The same 
thing being liable in another pregnancy, the best advice 
that I can give is to fatten the sow and put her on the. 
market. 

There are many causes of abortion with the sow that 
could be avoided with a little humane care for your sows. 
You can avoid setting your dogs on them or allowing 
them to be bruised and injured by running with other 
stock From the time of pregnancy they should bo cull- 
ed or separated from all other stock and kept to them- 
selves and not too many of them together, especially in 
very cold weather, or they are apt to pile one upon the 
other, weight alone being sufficient to produce abortion. 

Sows should be kept only in good living condition of 
flesh, and fed such food as is easily digested. By observ- 
ing these precautions sows need have no trouble in doing 
W T ell and delivering to you good, strong, healthy pigs. 



198 KINNEY ON SWINH. 



CHAPTER LV. 

MAKING CHOICE OF BROOD SOWS. 

This is a very important point to be considered, as 
health, strength, and longevity of offspring are necessary 
to make up your success as a hog producer. As to any 
one breed having the preference over another, I think that 
depends very much upon locality. The more northern 
require a thicker skin and more abundant hair, and vice 
versa with the milder climate; but there is equally as 
much, if not more, in form, shape, symmetry, former 

s strength, vitality, and general health of the ancestry of 

cthe sow and boar. 

4 sow should have a fairly long body, rather loose 
and flabby, short legs, belly near the ground, broad, deep 
chest, short neck, head short, and ears fine, and cut deep 
on the ham; large bone, selected from a sow that had re- 
sisted all disease, every way apparently healthy. The 
sire should be compactly built, well boned, deep chest, 
cut well on the ham. The healthiest pigs are dropped 
from the first of April to the first of May, though they 
may come sooner if you are well provided for protecting 
them from stormy, chilly, damp weather by good hous- 
ing. Avoid having them dropped about old straw piles, 
barns, and heaps of manure. The pens should be kept 



KINNEY ON SWINE. 199 

perfectly clean, well ventilated. The sow should be 
placed in quarters by herself several days before farrow- 
ing, that she may become reconciled, fed upon light diet, 
and supplied with pure water and light feed. There 
should be but a small amount of bedding, as the pigs are 
liable to become entangled before they reach the teat, 
and perish with cold. After she is through with her de- 
livery, never disturb her until she shows signs of hunger 
or thirst. The least disturbance will often cause her to 
kill some of the pigs. Her feed should be but little, and 
that nourishing, until all fever has subsided; for the sow 
often becomes fevered in the bag, which will check the 
flow of her milk, and produce weed in the bag, which, if 
it does not end in death to the sow, will to the pigs, which 
die of hunger. You had better feed but little at a time, 
but often. The feed should be increased slowly for a few 
days. 



200 KINNEY ON SWINE. 



CHAPTER LVI. 

FOR ESPECIAL PERUSAL OF HOG PRODUCERS. 

Of all the pigs born throughout the entire country, 
from one-half to two-thirds die from two weeks to two 
months old. It is a sort of mockery of creative wisdom 
to suppose that this is unavoidable. The great mortality 
among pigs in a great measure can be averted by proper 
treatment, both of the mother and the sire, of which I 
have already spoken. The approximate causes of death 
in pigging are very numerous. Such is the extreme deli- 
cacy of the little tenement of life that even the smallest 
injury, something that might be unforseen, will often 
prove fatal. It is certain, however, that there is a greater 
likelihood of preserving the lives of your pigs when prop- 
er care is taken for that purpose than where there is no 
care. It behooves every hog producer to educate himself 
on those points which chiefly affect the health of his pigs, 
for without pigs you cannot have hogs. 

Hog men — I mean those who pretend to produce 
them— do not act upon regular principles in the early 
care and nurture of their pigs. The lower class are ex- 
tremely ignorant, and delight in being so. They are the 
class spoken of by the poet when he says, "A little learn- 
ing is a dangerous thing." They are not only ignorant, 



KINNEY ON SWINE. 201 

but often superstitious, and are far from being cleanly in 
their own habits about their houses, kitchens, etc., though 
they have an outward show for fine houses, barns, etc. 
Look extremely well about their barns, cow, and hog 
houses. They are filthy in the extreme; yet he has no 
time to clean them; at his odd moments he can find some 
business in town. They, too, are often superstitious. As 
they are far from being cleanly themselves, they have no 
thought or care for their swine. What is termed the 
higher class, who are more condemuable than the other, 
as they at least affect to be intelligent, often pay less re- 
gard to the cleanliness of their out door affairs, in keep- 
ing everything neat and tidy thau the other class. Either 
one of the characters lacks much of being model farmers. 
While the one makes no pretentions, the other is but a 
pretender. The pretender paying far less attention to the 
necessary wants of his dumb animals than the other, yet 
is always ready to make a show of himself, his beautiful 
daughters, and sprightly sous. They are painted, pow- 
dered, puffed, and ride in splendid buggies, while their 
stock at home is suffering for water to cool their parched 
tongues. 

So we see those pretenders of a higher class, even 
church-going and praying people, are as culpable, care- 
less, and regardless of their swine as those who make lit- 
tle or no pretensions. In fact, they live and die in pre- 
tension and style, and when their administrator finally 
winds up their estate he finds it insolvent. Thus they 
pass away as little respected as the hogs they so inhu- 
manly treated, and without money enough to make a 
jingle on a tombstone. 

Swine are often given over to the tender mercy of a 
hired hand who has no interest in them, or to some don't- 
care sou, instead of being looked after by the owner him- 
self. 

My observations are that the farmer who is not above 
his business, who possesses a sufficient degree of common 



202 KINNEY ON SWINE. 

sense, and is not afraid to spend a dollar for the general 
benefit of his swine, and pays that care and attention to 
them that is humane and necessary, can make a success 
in the business. If it doesn*t pay, as many of you pre- 
tend, it would be far better to make no pretensions. 

If there be one law of God more obligatory than an- 
other, it is that which is laid upon the stockmen of our 
country to rear with scrupulous care#that which has been 
so graciously bestowed upon us, and upon which we are 
dependent for our very existence, as a matter of food. 
What should be said of a man that recklessly — I say reck- 
lessly, for I mean it — resigns this trust to others and 
leaves his swine to fall victims to an improper mode of 
treatment and their general systems corrupted and dis- 
eased, all of which can be avoided by proper care. 

Then the starting point to success is, as I have before 
suggested, pure air, especially in their sleeping arrange- 
ments. To keep them in closely-confined pens is certain- 
ly injurious to their health, so that when they are exposed 
to anything like ordinary temperature they are liable to 
colds. 

From the nature of the infant pig and the adaptation 
of the milk to its growth and development, it is obvious 
that it ought to have that full and regular supply of fluid 
which the nourishment of the pig's constitution requires. 
Hence the necessity and importance, in the event of the 
absolute incapacity of the mother, from debility or sick- 
ness, to give sufficient nourishment to her pigs. It then 
becomes necessary to furnish other food that would be 
most wholesome until the health of the sow can be restor- 
ed and a full flow of milk established for their support, 
which subject is treated elsewhere under its proper head- 
ing. 

There are certain adaptations of the mother to the 
constitution of her own offspring which render her its 
best nurse, and unless there be sufficiently strong reasons 
for dissolving their connection, this natural adaptation 



KINNEY ON SWINE 203 

should be preferred unchanged. AVhen the pig is newly- 
born, digestion is weak in its first performance, and it at- 
tains strength only with the increasing physical develop- 
ment of the system. On this account the milk of the 
mother at its birth is weak, watery, and easily digested. 
As the pig becomer older, say three or four weeks, it has 
grown considerably; its w T aste has become greater and its 
power of digestion to supply is much increased. On this 
account the milk of the mother becomes much stronger 
with the age of the pig, so as to yield a greater amount of 
nourishment in less bulk than formerly. Now, if this be 
not kept in view, powerful and serious consequences 
might ensue if new-born pigs were suckled by a sow T not 
their mother that had been giving milk for weeks. 



201: KINNEY ON SWINE. 



TESTIMOMAIaS, 



The followiDg testimonials, covering a period of ma- 
ny years, show the uniform success attending the author's 
treatment of diseased swine in various places: 

Cotton Hill, 111., July 8, 1870. 
During January, 1868, Dr. G. W. Kinney treated 87 
hogs for me that were dying very rapidly with what is 
known as cholera. His remedies worked like a charm. 
He soon restored them to health with the bare loss of 8. 
It amounted to a success. 

Filliman Stout. 

Springfield, 111., Jan. 3, 1861. 
Mr. G. W. Kinney treated two beautiful shoats that 
were stricken with cholera. They refused any food or 
drink. He drenched them. Unexpectedly to me they re- 
covered and made fine hogs. 

James Rayburn. 

Pana, 111., June 8, 1875. 
I have given G . W. Kinney's Remedies a careful test 
in several instances, with good success. I feel no delica- 
cy in recommending him to others. John Bogue. 



KINNEY ON SWINE. 2C5 

Woodside, Sangamon CSounty, 111., Aug. 6, 1870. 
In February, 1869, G. W. Kinney treated 120 hogs 
for me that had cholera. I had lost about 30 before his 
treatment. Lost two while being treated. The others 
recovered and did well. 

Geo. W. Trambaugh. 



Champaign, 111 , June 7, 1867. 
In June last year I was feeding 23 hogs from the of- 
fal of my table. Was at that time proprietor of the 
Doace House of this city. Said hogs became badly dis- 
eased. Mr. G. W. Kinney treated them one week, at the 
end of which time they had recovered, and continued to 
thrive nicely. 

B. Burrows. 



Champaign, 111., July 7, 1867. 
Plank & Ward, agents of G. W. Kinney, treated a 
herd of hogs for me that had cholera. They were bad 
cases. They numbered 86. They restored them to 
health without the loss of a single hog. 

Wm. Shepherd. 



Champaign, 111., July 16, 1867. 
James Ray burn, of Springfield, 111., furnished me 
some of Mr. G. W. Kinney's Hog Cbolera Specific in Jau- 
uary, 1863, whkm I used on a bunch of hogs, and found 
it to be as good as recommended. 

. S. H. Busey. 



Pana, Christian county, 111. 
I have used Mr. Kinney's Remedies for Swine disease 
for the past 12 years, and can pronounce them a success. 

S. M. Myers. 



206 KINNEY ON SWINE 

Mahomet, Champaign Co., 111., Sept. 10, 1869. 
In June, '67, Mr. G. W. Kinney treated 180 hogs for 
me that had cholera. I had lost 30. They were dying 
2 and 3 a day. He carried them through with the loss of 
only 3. I never had hogs to feed out better. 

Henry S. Orr. 



Homer, 111., Oct. 2, 1869. 
In April, 1867, Mr. G. W. Kinney treated 143 hogs 
for me. They were dying daily. He restored them tc 
health with the loss of five. They fattened finely after- 
terward. 

John Insley. 



Pana, 111., Jan. 3, 1885. 
While living in Clay county, III., near Louisville, Mr- 
Kinney treated about 100 hogs for me in the year 1871. 
Said hogs were in as bad condition as hogs could be to 
live, although well fed. They were walking skeletons. I 
had lost several before his undertaking. He lost four af- 
terward. The remainder fatted up finely. 

N. B. Chalfant. 



Parkersburg, 111., Dec. 8, 1868. 
Dr. G. W. Kinney about one year ago treated 130 
hogs for us that were badly diseased. They appeared de- 
lirious, as if there was an affection of the brain. Some 
were stiff. There was ulceration of the foot; also cough- 
ing and wheezing with difficult respiration. In a word, 
they appeared afflicted in every conceivable shape that 
could be thought of. He had good success in restoring 
them to health. He lost only six. We can with pleasure 
recommend him to others. 

Parker & Althocse. 



KINNEY ON SWINE 207 

Louisville, 111., June 15, 1864. 

In April, 1864, Dr. G. W. Kinney treated 80 odd hogs 

for me that had cholera. I had lost several; cannot say 

just how many. The flock was made up of sows and 

pigs. He did an excellent job, having lost only two pigs. 

James Bogard. 



Taylorville, 111., June 8, 1886. 
Mr. G. W. Kinney treated for me last season 23 beau- 
tiful thorough-bred Poland shoats, that 1 had taken much 
pride in, for the disease called cholera alias lung fever. I 
had lost 3 before treatment. I do not think there was a 
sound hog among my flock. They were very bad. He 
succeeded in saving all but 2. I sold the others at hand- 
some prices for stock hogs. I can in all sincerity recom- 
mend Mr. Kinney to others. 

Hiram P. Shumway. 



Nokomis, 111., Feb. 7, 1888. 
I have used Mr. G. W. Kinney's Remedies for hogs 
for several years, and often in extreme cases with good 
success. Previous to its use I could have no luck at all* 
If I got up a good bunch of shoats they were sure to go 
back on me. I lay all of my good luck to the use of his 
remedied. 

J. R. Skinner. 



Moawequa, 111., May 28, 1877. 
During last season, in May, Mr. G. W. Kinney treated 
150 hogs for me that had cholera, and that bad, losing 
two and three each day. He checked its ravages imme- 
diately. Aiter 48 hours, my hogs began to improve rap- 
idly and continued so to do until I marketed them. He 
lost five. 

Peter Bilyeu. 



208 



KINNEY ON SWINE. 



Assumption, 111., April, 1872. 
During last January, Mr. G. W. Kinn«y treated about 
130 hogs for me. Though well fed they were mere walk- 
ing shadows. His treatment was a success. He lost but 
three. I can recommend him to all swine producers. 

Isaiah Pouder. 



Harvel, 111., May 7, 1887. 
Iu the Spring of 1876 Mr. G. W. Kinney treated the 
first lot of hogs for me. My loss was very heavy before 
his treatment. I had over 200 before they became diseas- 
ed. I had lost about one third before Mr. Kinney began 
treating them, and they were dying daily. They appear- 
ed to be rotten before death. With this lot of hogs he 
lost one. He has treated probably as many as 1000 since. 
I have been very successful ever since under his treatment* 

W. W. Whitlaw. 



Taylorville, 111., Feb. 10, 1886. 
Mr. Kinney treated for us all told some 600 hogs- 
These hogs were treated at different times and in differ- 
ent bunches. To make an estimate of our losses w T hile 
under treatment, we would place it at about 6 per cent* 
His losses were nearly all suckling pigs. We think him 
a success. 

Gooden & Bro. 



Taylorville, 111., Jan 13, 1887. 
In December, 1886, G. W. Kinney treated 200 hogs 
for me which he treated with good success, having lost 
but one. The year previous to this the disease had about 
killed all on the farm, it being badly impregnated with 
disease. My hogs done well afterward. It amounts to a 
success. 

N W. T. Hewitt. 



KINNEY ON SWINE. 209 

Assumption, 111., July, 1876. 
Mr. G. W. Kinney treated 150 hogs for me that were 
very badly diseased. I had lost several. He was very 
successful. He lost four. I was very well satisfied with 
his treatment. 

Thos. Wallace. 



Morrisonville, 111., May 10, 1889. 
In May and June, 1886, Mr. G. W. Kinney treated 
about 100 diseased hogs for me. There was not a sound 
hog in the whole herd. It seemed as if they were all 
stricken at once. Many of them refused their feed. I 
thought if the Doctor could pull through half of them it 
would be well done, but to my astonishment he did not 
lose a single hog. I can with sincerity recommend him to 
the swine growers of the county. 

S. B. Harrison. 

Morrisonville, 111., August 16, 1886. 
I had a lot of hogs that were in very bad condition. 
I had lost eight before Mr. Kinney began treating them. 
They were dying daily. I had about made up my mind 
that they would all die. My last resort was Dr. Kinney. 
He restored them to health with the loss of five. I count 
him a success. 

Abel Funderburg. 



Edinburg, 111., March 2, 1872. 
In January, 1869, Dr. G. W. Kinney treated 56 hogs 
for me, all that I had left out of about 100. They were 
still dying daily. He treated them about 10 days, at the 
end of which time there was a marked difference for the 
better. They began to feed up and thrived finely after- 
ward. He lost only three. This satisfied me that there 
was a cure for swine cholera. 

Patrick Ccoper. 



210 KINNEY ON SWINB. 

Taylorville, 111., June 12, 1885. 
I have been acquainted with Mr. G. W. Kinney for 
the past 15 years; have sold him drugs for his practice, 
and that he is a better posted person upon the diseases of 
hogs than any man that I have ever met. 

A. Seaman, Druggist. 



Paxton, III., Nov. 1, 1867. 
During the month of July, 1866, Mr. G. W. Kinney 
treated 265 hogs for me that had cholera, all that I had 
left out of 400. These hogs were dying every day, from 
5 to 10. Mr. Kenney treated them two weeks, during 
which time he lost 9. The others recruited up and did 
well afterward. 

Dr. J. E. Davis. 



Clat City, 111., 1865. 
In 1864 I had a fine herd of thin rind hogs, one 
among the best stocks of hogs, which I had imported 
from Ohio, that were seriously and fatally being ravaged 
with cholera. I called to my relief the renowned Hog 
Doctor, G. W. Kinney, who soon gave them permanent 
relief. I never had hogs to do better afterwards. This 
experiment made me a strong believer in his remedies. 

Thos. Bothwell. 



Clay City, 111., 1865. 
Dr. G. W. Kinney treated over 100 hogs for me. 
They were in the worst shape that I had ever witnessed 
before — puking, purging, reeling, and tumbling about in 
every conceivable shape. As there was talk of mad dog, 
I felt pretty certain that they were bitten. The Doctor 
contended not. He treated them one week, at the end of 
which time they were feeding up all right. He lost seven. 

Jeremiah McKinney. 



KINNEY ON SWINE. 211 

Flora, 111., April 14, 1870. 
I was feeding some 30 shoats from the offal of my 
table when they become violently attacked with cholera. 
There did not appear to be a sound one among them. 
Dr. G. W. Kinney treated them. At the end of one week 
they began to feed up and done fine afterward. 

James Major. 



Flora, 111., May 7, 1870. 
I have always taken a great deal of pride in hog rais- 
ing and having good ones. The hog cholera became so 
common, killing off my hogs, that I was almost discour- 
aged; but hearing of the fame of Dr. G. W. Kinney, I 
concluded to give him a trial. So I did, on something 
over 100 head, at the time they were dymg 2 and 3 each 
day. He succeeded in carrying them through with the 
loss of 2. I tell you, friends, you need not be afraid of 
him. He is all right. 

Allen Landers. 



Palmer, 111., Sept, 8, 1887. 
Mr. Kiney treated a bunch of 60 odd hogs. They 
were what I would call bad cases. He lost one; the oth- 
ers done well afterward. 

A. M. Hewitt. 

Taylorville, 111., July 2, 1884. 
In 1875 G. W. Kinney treated 80 head of hogs for 
me diseased with cholera. He lost none. His treatment 
I consider good. 

S. E. Baughman. 



Owaneco, 111., Dec. 20, 1872. 
I have used G. W. Kinney's Hog Remedies with 
good success. 

John Hunter. 



212 KINNEY ON SWINE. 

Edinbdrg, June 18, 1885. 
The first 100 hogs treated by Mr. Kinney on our farm 
was for my husband in 1885; the second lot was for me 
in 1887, consisting of 60 head. He was entirely success- 
ful, not losing a single case. 

Mrs. Johanna Malugin, 



Millersville, 111., Aug. 2, 1876. 
Mr. Kinney treated a lot of badly diseased hogs for 
me about one year ago. He had fine success he lost one 
only. 

S. M. Moore, 

Taylobville, 111., July 6, 1887, 
Mr. Or. W. Kinney treated 80 ht,ad of hogs for me in 
1868 that had what is known as cholera. He was success- 
ful in conquering the disease without the loss of a hog, 
I cheerfully reccommend him to others. 

A. J. Willey. 



Sharpsburg, 111., June 1, 1865. 
Mr. Kinney treated 85 hogs that were following my 
fat cattle. The disease had made inroads on them, hav- 
ing lost several. In fact, I thought that I would lose all. 
Mr. Kinney pulled them through with the loss of two. 

Henry Sharp. 



Taylorville, 111., Jan 14, 1888. 
As near as I can remember I had nearly 100 hogs 
when Mr. Kinney commenced treating them. I had lost 
some and the others were in a bad condition — red-eyed, 
dumpish, etc. Mr. Kinney straightened them out. I 
have been free from the disease ever since they were 
treated in December, 1885. 

M. Shelden. 



KINNEY ON SWINE. 11$ 

Enfield, 111., May 10, 1884. 

Dr. G. W. Kinney treated a beautiful bunch of hogs 
for us that had become badly diseased. He succeeded in 
saving them without any loss. 

Yours Truly, Land & Ecbank 



Xenia, 111., March 3, 1871. 
In February, 1870, out of a lot of feeding hogs that I 
had bought I had lost some 40 odd with cholera. The 
mortality was so rapid that I had concluded on losing all. 
I however employed Dr. Kinrey (though a skeptic) to 
treat the remainder, and entirely unexpectedly to me he 
carried them through with the loss of only five. The oth- 
ers began to improve so rapidly that I and my neighbors 
could only look upon them with astonishment. 

Harvey Frank. 



Xenia, 111., March 3, 1871. 
I was feeding some 200 hogs in an adjoining lot with 
my neighbor, Harvey Frank, which were in a few days 
afterward attacked. Dr. Kinney treated my hogs with 
equal success. He is certainly the man for the age in a 
hog pen. 

Jackson Barker, 



Enfield, 111., Sept. 6, 1884. 
In the Spring of 1883, we had a fine lot of hogs feed- 
ing from the offal of our mill. They became diseased 
and had already commenced dying rapidly. We secured 
the services of George W. Kinney. After 24 hours they 
ceased dying, began improving very rapidly, and we nev- 
er had hogs to do any better afterward. After marketing 
them we bought up another lot, which were similarly af- 
flicted. He treated them with equal success. 

Orr & Bro. 



H14 KINNEY ON SWINE. 

Grayville, 111., May 16, 1862. 
Dr. G. W. Kinney treated some 80 odd hogs for me 
for cholera. They were dying every day. I had lost be- 
tween 15 and 20. He lost 5 out of what was left. I feel 
more than satisfied with his success. I cheerfully recom- 
mend him as a success. 

Henry Cherry. 



Hillsboro. 111., Jan., 1868. 
Mr. G\ W. Kinney treated 36 hogs for me that had 
cholera. They were bad. He lost none. 

Robert Sims. 



Hillsboro, 111., Feb. 28, 1886. 
•Mr. G. W. Kinney treated about 50 diseased hogs for 
me during the summer of 1878. I lost one. 

Hiram Long. 



Hillsboro, 111., Feb. 23, 1886 
G. W. Kinney treated 56 hogs for me that were badly 
diseased. He lost one. 

Alexander Sims. 



Hillsboro, 111., Feb. 21, 1886. 

Mr. G. "W. Kinney treated 15 badly diseased hogs, out 

of which number I lost one. 

Charles Lipe. 



Nokomis, 111., September 3, 1883. 

Dr. G. W. Kinney treated 60 head of hogs for me 

that were violently attacked with cholera. After one 

week's treatment, they improved rapidly and continued 

so until marketed. 

Henry Wansing. 



KINNEY ON SWINE. 115 

Hillsboeo, 111., Sept 3, 1SS|. 
I reside in the city; feed a few hogs for family use. 
Mr. Kinney treated eight for me that were badly stricken. 
I lost two before treatment; none afterward. 

R. W. Mason. 



Nokomis, 111., July 15, 1885. 
Mr. G. W. Kinney has treated all told as many as 
800 hogs for me at different times. I have used his Rem- 
edies for the past 10 years with the greatest satisfaction, 
having had the best of success in that time. Previous to 
his having treated hogs for me, I had no success whatever. 
I am happy to say to the public that there is a reliable 
Specific for both the prevention and cure of the diseases 
I swine. 
Yours Truly E. R. Skinner. 



Filmore, 111., Feb. 27, 1878. 
Mr. Kinney treated about 200 hogs for me in May, 
1887. They were in as bad shape as I ever saw hogs to 
live at all. They appeared to be diseased in every con- 
ceivable shape, yet the Doctor brought them over safely, 
losing ouly seven. 

John H. White. 



Killsboro, 111., May 3, 1887. 
Mr. G. W. Kinney has treated three different herds 
of hogs for me in the past 10 years, numbering in all 
about 250 hogs, some diseased differently from others. 
It was very complicated — some of the throat, some of the 
lungs, and others of the liver and digestive and urinal or- 
gans. Each experiment proved to be more than success- 
ful, he having lost but two hogs. I must say that I have 
the utmost confidence in his skill as a swine physician. 

Mayfield Truitt. 



216 KINNEY ON SWINE. 

Hillsbobo, June 25, 1886. 
G. W. Kinney treated some 60 odd hogs for my 
father with good success and has since treated several 
herds for me with like success, except one which he stated 
had a disease new to him that he was a little doubtful of. 
His heavy loss was in this. Taking all in consideration I 
call them taken together a success. 

Geo. Sims. 



Hillsbobo, 111., June 30, 1878. 
Mr. Kinney treated 12 head of beautiful Chester 
Whites for me that I thought I must lose. He saved 
them. At the Fair I took the blue ribbon on them and 
feel satisfied to recommend the Doctor to those that it 
may concern. 

Louis Wagneb. 



Hillsbobo, 111.. June 23, 1885. 
Mr. Kinney treated 68 hogs for us that were badly 
diseased. We lost 18 or 20 before treatment; lost none 
afterward. 

Nelson & White. 



McLeansboeo, 111., July 4, 1884. 
We are feeders and shippers of hogs. In April, 1883, 
we were feeding about 200 head of hogs. The hog fever 
broke out among our herd. After having lost some 15 or 
20, the disease having apparently made a dead set on us, 
we secured the services of Dr. G. W. Kinney. Apparent- 
ly with a good deal of doubt in his own mind as to the re- 
sults, he succeeded in checking its ravages with the loss 
of only five. The others permanently recovered and did 
well afterward. We would say to those interested that 
there is no humbug about him. 

BUBTON & COKEB. 



KINNEY ON SWINE. 217 

Rinard, 111., July 9, 1881. 
I am a general shipper of hogs. Buy them in any 
condition, fat or poor. Those that are not fit to ship are 
placed upon the farm and put upon feed among my stock 
and feed hogs. The disease known as cholera, though 
more properly lung fever, commenced its ravages. My 
number was about 700. Though the mortality was great 
before he began treating them, he succeeded in 24 hours 
in checking it. My hogs fed up and done well afterward. 

T. R. Senter. . 



Salem, 111., Nov. 18, 1886. 
About one year ago the disease, cholera, commenced 
making sad havoc among a beautiful herd of swine in 
which I took much pride. I at once procured medicine 
from Dr. G. W. Kinney, which I fed to them with the best 
of results. They improved rapidly and did well afterward. 
I have every confidence in his ability as a swine physician. 

Silas L. Bryant. 



Jeffersonville, 111., June 7, 1881. 
Dr. G. W. Kinney has in the past few years treated 
several herds of hogs for me and my neighbors. He has 
given universal satisfaction. They all speak well of him 
as a swine physician and wish him success in his under- 
taking. We regard him as the man for the emergency of 
bringing this destructive disease and its remedies intelli- 
gibly before the people. 

Nathan Sidwell. 



Wayne City, 111., August 17, 1880. 
Dr. G. W. Kinney treated for me 46 hogs. Had lost 
several before treatment. They were dying daily. He 
lost one. It proved a success. 

Ennis Mayberry. 



218 KINNEY ON SWINE. 

Olnet, 111., June 8, 1864. 
I picked 46 badly diseased hogs out of a lot of oyer 
100 for Dr. Kinney to experiment upon. They were real- 
ly test eases, such as I had no hopes of recovery with or 
without treatment. My hired men attending or feeding 
reported losses daily. To my astonishment, at the end of 
10 days, I found that they had entirely recovered, and 
were feeding all right. He lost one. I would earnestly 
recommend him to the sw 7 ine growers of the county. 

Alex. L. Byers. 



Sharpsburg, 111 , 1868. 
G. W. Kinney treated about 100 hogs for me that 
were badly stricken with cholera. I had lost 35 or 40 be- 
fore he commenced treating them. They were dying 
daily. He cured them, losing only one. It w r as a grand 
success. 

John Sharp. 



Ziff, Wayne Co., 111., August 3, 1880. 
Dr. G. W. Kinney has treated for the past 8 or 10 
years back a great many hogs for me and my neighbors 
We all agree in one thing— that he is the man of the age 
among diseased hogs. May he live long and continue his 
good work. 

Lewis Brummett. 



Keenville, 111., Sept. 25, 1880. 
Dr. G. W. Kinney treated over 100 hogs for me that 
were badly diseased. They were dying daily. I had lost 
before his undertaking some 25 or 30. He lost four. 
This satisfied me that he understands his business. 

Geo. W, Smothers. 



KINNEY UN SWINE, 219 

Fairfield, 111., Sept. 10, 1883. 
Dr. (1. W. Kinney since L860to the present date. 1888, 
lias treated for me as much as 500 hogs. The percentage 
of his losses was slight- say about from 2 to 4 per cent- 
might be a little above or a little below. However, I count 
it a success. 

Alex. J. Hfsselton. 



Fairfield, 111.. March 10, 1868. 
Mr. G. W. Kinuey treated for me eight beautiful 
hogs that were badly diseased. My only hope of success 
in raising them was with Dr. Kinney. He succeeded in 
restoring them to health. They fatted out finely after- 
ward. 

R. P. Hannah. 



Mount Erie, 111., Nov. 1, 1870. 
Dr. G. W. Kinney treated in March last 70 odd hogs 
for me that were badly diseased with cholera. I had lost 
several previous to his undertaking. 1 was one of many 
who had no confidence in any cure, but he completely 
knocked the skepticism out of me. He succeeded in cur- 
ing them without any loss. They fatted out finely. Try 
him; he will convince you as he has me. 

Richard Porterfield. 



Clay City, 111., 1868. 
From November, 1860, to March, 1867, Mr. G. W. 
Kinney treated, all told, about 300 hogs for me afflicted 
with what is kuown as cholera. In some instances they 
were very bad, dying daily. He appeared in each trial 
master of the disease. I would place the losses at about 
3 per cent. Mr. Kinney gave me entire satisfaction, and 
I can recommend him to those it may concern. 

Hannah Husselton. 



220 KINNEY ON SWINE. 

Enfield, 111., March 8, 1884. 
We, the undersigned, committee appointed at tbe 
Macalgin Schoolhouse, in Hamilton county, 111., would re- 
port that out of 56 hogs belonging to Ben Taylor treated 
by Dr. G. W. Kinney, 47 for James Taylor, 68 treated for 
Macalgin, 36 for John Lester, and 72 for Capt. James 
Lester, he lost only 6. Your committee report a success 
and a vote of thanks to Mr. Kinney and desire for his fu- 
ture welfare. 

Ben. Taylor, 
James Macalgin, 
James Lester, 
John Lester, 
James Taylor. 



Woodside, 111., April 13, 1873. 
In April, 1872, G. W. Kinney treated 175 hogs for me 
that were dying with cholera. I had been losing pretty 
heavy. 1 had quite a number that refused food. The 
Doctor proved himself equal to the emergency. He pull- 
ed them through with the loss of five, which I consider a 
good send off for me as well as himself. 

James Bridges. 



Sherman, 111., February, 1864. 
Mr. G. W. Kinney, who has petitioned the Legisla- 
ture and Executive Board of the State for an appropria- 
tion to enable him to give to the public his treatise on 
hog cholera, was sent by the Board of Committee to treat 
a herd for me consisting of over 100. These hogs were 
dying daily. I had lost about 30. He treated them suc- 
cessfully, having lost three. The others continued to do 
well afterward. I can with pleasure recommend him to 
others. 

George Powers. 



KINNEY ON SWINE. 221 

Atwater, 111., Nov. 15, 1886. 
In May, 1885, Mr. G. W. Kinney treated 10 hogs that 
I had left out of 40. One died under treatment. They 
have done well to this date. 

C. W. Smith. 



Loami, Sangamon Co., 111. 
In the Spring of 1879, Mr. G. W. Kinney treated 40 
head of hogs for me that had cholera. I had lost 30 when 
he commenced. I had no idea of him saving half of them, 
but to my astonishment he did not lose a hog. 

Henry Kinney. 



Atwater, 111., June 3, 1889. 
Mr. G. W. Kinney has treated several herds of hogs 
for me since 1885, in which year he treated 70; in 1889 he 
treated 47, and in each instance he proved a success. 

W. D. Bassham. 



Atwater, 111., November, 1889. 
In April, 1884, Dr. Geo. W. Kinney treated 16 hogs 
for me, all that I had left out of 87. These refused their 
feed and looked as if they had come out of the scalding 
t u b — their hair had all slipped off of them. Since that 
time I have used his Remedies with excellent success. 

Edward Fardell^ 



Buffalo, June 27, 1884. 
Mr. G. W. Kinney treated over 100 hogs for me that 
had cholera. I had lost about 15 before treatment. They 
were a bad lot of hogs. They were dying daily. He 
checked its ravages with the loss of three. They did well 
afterward. 

Wm. Muntz. 



222 KINNEY ON SWINE 

Raymond, 111., April 7, 1885. 
In June, 1884, Mr. Kinney treated 20 badly diseased 
hogs for me. I lost four before treatment. I lost none af- 
terward. 

H. H. Whitaker. 



Raymond, 111., June, 1888. 
Mr. Kinney has treated several herds of hogs for me 
since 1883 — say 200. In some instances they were as bad 
as hogs could be to live. In each instance he proved to 
be successful. I have every confidence in his skill. 

William Richards. 



Buffalo, 111., June 12, 1874. 
Mr. G. W. Kinney treated over 200 hogs for me that 
had cholera. They were dying daily. I had lost over 40 
before he began treatment. At the end of one week my 
hogs began to feed up all right and done well afterward. 
He lost three. He is the man of the age on sick hogs. 

George Hall. 



Raymond, 111., May 7, 1887. 
Mr. Kinney treated 87 pigs for me and 17 sows. My 
sows were furnishing the pigs no milk. The pigs were 
running off at the bowels, dwindling away to mere shad- 
ows. The sows began to nurse well, the pigs recruited 
up and made me a fine bunch of hogs at shipping time. 

John Weidecamp. 



Barnett, 111., March 16, 1886. 
Dr. Kinney treated 40 odd hogs for me, all that I had 
left out of 70. Many of these refused their food. They 
were dying daily. He treated them one week. They all 
recovered but one, and done well. 

Isaac Woodruff. 



kinney on ewine 223 

Springfield, 111. 
Dr. G. W. Kinney treated 80 head of hogs for me 
that were badly diseased. I had lost six before treatment 
and two after. 

John Gorman. 



Sherman, 111. 
Dr. G. W. Kinney treated for me, iu the year 1872 
about 110 hogs that were badly diseased with lung fever. 
It had already killed some 30 head. The others were go- 
ing in a like manner. Hearing of Dr. Kinney's fame, I 
procured his aid. In 68 hours he had the disease check- 
ed. The hogs began to feed up all right and made me a 
fine herd. He lost five. May the Doctor long live in his 
usefulness. 

Geo. "\V. Constance. 



Farmersburg, 111., Jan. 18, 1878. 
In 1876 I called upon Dr. G. W. Kinney to treat 
about 200 hogs for me that were dying very rapidly. He 
soon checked its ravages. They began to improve rapid- 
ly, lost all traces of the disease, and done remarkably well 

afterward. 

Q. Harrison. 



Springfield, June, 1872. 

Dr G. W. Kinney treated 137 hogs for me that had 

cholera. I had lost 15 before he began treatment. A 

number refused any food. Out of this number he lost 

about six per cent. The others recovered and done well 

afterward. 

Henry Shoemaker. 



224 



KINNEY ON SWINE. 



Raymond, 111., April 6, 1885. 
Mr. Kinney treated seven hogs for me that were bad- 
ly dispased. He restored them to good health, and so 
far as I can learn he has given good satisfaction in this 
neighborhood. 

S. S. Tilden. 

Raymond, 111., April 25, 1885. 
I had 12 hogs at the time Mr. Kinney treated them. 
I had lost two before. Those treated were bad. They 
recovered and did well. 

C. Etteb. 



HiLLSiJORO, 111., October 3, 1884. 
In the Spring of 1883, Mr. G. W. Kinney treated 150 
hogs and pigs for me that had cholera. The larger num- 
ber were bad. At the end of five or six days they began 
to improve rapidly and continued so until marketed. 

Oscar Mack. 



Farmersburo, 111., Jan. 3, 1878. 
I have had Dr. G. W. Kinney to treat several herds 
of hogs for me. He has acquitted himself with great 
credit. He is certainly master of the situation on hog 
diseases. 

Wm. Taylor. 



KINNEY ON SWINE. 



225 



INDEX, 



Appoplexy .... • • • • 


117 


Abortion 


196 


Breeds of Pigs 


26 


Boils '•• 


....192 


Black Breeds 


.... 60 


Breeds of Pigs in the United States 


.... 85 


Breeds Most Popular in the United States 


93 


Black Tongue Erysipelas 


....146 


Bleeding from the Lungs 


135 


Bleeding from the Stomach 


....107 


Black and Red Pigs 


69 


Berkshire .... 


.... 61 


Cumberland Pigs, Small 


52 


Chester County White Pigs 


.... 93 


Constipation of the Bowels .... 


114 


Consumption .... .... 


....137 


Common Itch or Scabies .... .... 


149 


Carbuncles .... .... .... 


....193 


Domestic Pigs . .... .... 


34 


Diseases of the Urinary Organs .... .... 


....139 




142 


Diseases of the Skin —Erysipelas 


....144 


Devons .... 


71 


Diarrhoea . .... 


....109 



226 



KINNEY ON SWINE, 



Dysentery or Bloody Flux .... .... 

Dorsets ... .... .... .... .... 

Diseases of the Liver.. . . .... .... 

Diseases of the Organs of Respiration .... 

Diseases of the Organs of Motion — Rheumatism. 
Essex, Improved ... .... .... .... 

Fancy Pigs. ... .... .... .... 

Fevers in General . . .... .... .... 

For the Especial Perusal of Hog Producers . . . 
Form of a Good Pig .... .... .... 

Good Pigs Need Good Care .... 



Ill 
. 72 

118 
.124 

151 

. 65 

82 

.161 

200 

. 29 

31 



General Diseases and Diseases with corruption of blood. 161 
Hog Raising a Pleasant Pursuit. ... .... .... 4 

Hog Neglected, Who By, and His Surroundings.. 17 

Hog Pox 179 

Hampshire Hog .... .... .... .... 76 

Inflammation of the Stomach .... .... .... 105 

Inflammation of the Bowels .... .... .... 109 

Inflammation of the Bladder .... .... 140 

Introductory Remarks .... .... 8 

Improvements in the English Breed of Pigs.. .... 37 

Influenza .... .... .... .... .... 125 

Inflammation of the Lungs . .... .... .... 132 

Inflammation of the Brain .... .... .... 155 

Intermittent Fevers .... .... .... .... 165 

Inflammatory Fevers ... .... .... .... 182 

Jaundice.. " 122 

Jefferson County Pigs . . . . 4 . .... .... 98 

Lincolnshire .... .... .... .... .... 76 

Lice 195 

Modern Breeds of English Pigs .... .... .... 46 

Making Choice of Brood Sows . . .... .... 198 

Magie (Ohio) Pigs 100 

Nervous Diseases .... .... .... .... 159 

Nervous or Typhus Fever . . .... .... ... 163 

Origin and Improvement of Our Domestic Pigs . . 34 

Oxfordshire, Improved .... .... .... 68 



KINNEY ON SWINE. 


227 


Pig 


23 


Putrid Sore Throat 


....128 


Prolapsus Aui .... .... 


116 


Pleurisy . . .... .... .... 


....130 


Prognostics of Fevers . . .... .... 


186 


Quinsy or Inflammatory Sore Throat . . . . 


....126 


Remittent or Bilious Fever .... .... 


166 


Retention of Urine. .... .... 


....140 


Stone in the Bladder.. . . .... .... 


140 


Typhoid Fever .... .... 


....174 


Tetter or Salt Rheum. .... 


147 


Testimonials .... .... 


....204 


Worms .... .... .... .... 


194 


A\ hite Swelling and Hip Disease. . 


....153 


White Leicesters .... .... .... 


58 


Yorkshire Pigs, Large .... .... 


.... 48 


Yorkshire Pigs, Small. . 


52 


York -Cumberland Breed. ... .... 


.... 53 


Yorkshire Breed, Middle or Medium .... 


56 



